Tropical: Reduce the yoghurt to 1/2 cup. Replace the vanilla with 1/2 cup chopped mango, 1/2 cup chopped pineapple and a splash of orange juice. Continue with step 1.
Peanut butter and banana: Reduce yoghurt to 1/2 cup and omit ice. Add 1 medium-to-large frozen banana (freeze for at least 3 hours), 2 teaspoons honey and 1 tablespoon light smooth peanut butter. For an extra treat, omit honey and swirl through 2–3 tablespoons low-fat chocolate sauce after blending.
High fibre: Add 2 tablespoons rolled oats, 1/2 cup each fresh or frozen raspberries and blueberries, 1 teaspoon sugar and 2 teaspoons psyllium husk to base recipe. Continue with step 1 then drink immediately.
Dairy free: Make your smoothie dairy free by using soy yoghurt and soy, rice or almond milk.
Icy poles: Pour blended smoothies (of any variety) into icy pole moulds and freeze for at least 3 hours for a frozen treat.
Egg flip: For a classic egg flip, replace the yoghurt with 1 raw egg. Omit the LSA and the ice. Blend until frothy.
Vitamin C frappe: Replace the milk, yoghurt and vanilla with 1 cup chopped strawberries, 1 cup chopped watermelon, 1 cup chopped peaches, 1 cup raspberry sorbet, 1/4 cup orange juice. Blend to combine.
Chocolate chip cookie smoothie: Replace the yoghurt with 1/2 cup light cookies and cream ice-cream, and add 1/4 cup crumbled low-fat choc chip biscuits. Continue with step 1. Garnish with a few more pieces of the low-fat choc chip biscuits.
For adults only: Drizzle 1 tablespoon low-fat chocolate syrup around the inside of 2 glasses. Omit yoghurt and LSA. Combine 2 teaspoons instant espresso or coffee granules with milk and 1 cup low-fat ice-cream and ice.