The Starbucks Unicorn Frappuccino might just be a passing trend, but when I saw the amount of sugar in the drink, I knew I had to do a DIY version for #RecipeMakeover!
This week on the blog, we are making over some of your favorite recipes to be just a little better for you – and this DIY version of the Unicorn Frappuccino definitely qualifies! It does contain fruit, so obviously it has some natural sugars in it, but no added sugar!
I did put a bit of blue food coloring in the sour blue part, because it is made with blueberries that are actually more purple, but you could leave that out as well if you don’t want artificial coloring. Your drink will just be pink and purple instead of pink and blue. Still really cute!
I drew inspiration from the actual Starbucks drink on this one. The base is made with mangos, but mine uses strawberries instead of passion fruit syrup, since those are more readily available for most people. The blue part is sour, and mine is made with blueberries, lemons, and pineapples.
The base of the Starbucks version is very, very sweet. Although I thought the strawberries made it sweet enough, you could add some liquid stevia if you want it to be super sweet.
There are more steps to this drink than I usually like for a simple smoothie treat, but let’s be honest – you aren’t going to make unicorn frappucchinos all the time. This is for a special occasion.
Here’s the printable recipe! Don’t forget to enter our #RecipeMakeover giveaway to win some great prizes, including a spiralizer. And scroll down to check out the other recipes bloggers are posting today for #RecipeMakeover.
DIY Unicorn Frappuccino with No Added Sugar
- 1/2 cup frozen or fresh strawberries
- 1/2 cup frozen or fresh mango cut into chunks
- 1/2 vanilla Greek yogurt
- 1/4 cup milk
- 1/4 - 1/2 cup juice or tea
- Liquid stevia to taste optional
- 1/4 cup fresh or frozen blueberries
- 1/4 cup fresh or frozen pineapple cut into chunks
- Juice from 1 lemon
- Blue food coloring optional
- 1 cup heavy cream
- Liquid Stevia to taste
- Sprinkles optional
Whip heavy cream on high until soft peaks form. Add liquid stevia to taste (start with just a few drops, and add more if needed), and whip until hard peaks form. Store in refrigerator until assembly.
In a small saucepan, add the ingredients for the sour part and cook over medium-high heat until juices form, about 5-10 minutes. Mash slightly with a fork to release more juices. Strain liquid into a small bowl and allow to cool.
While sour part is cooling, blend together fruit, yogurt, milk, and juice/tea. Add ice and blend until you get the right consistency for a smoothie. You will need more ice if you use fresh fruit and less if you use frozen fruit. Taste and add a small amount of stevia if you want the base to be sweeter.
Add a few spoonfuls of the whipped cream to the sour part and stir to combine. You are looking for a semi-liquid consistency, about the same thickness as your base. Add blue food coloring if desired.
To assemble, fill a glass or clear plastic cup 1/2 way with the strawberry mango base. Add the sour part along the side of the cup, allowing it to drip into the pink base. Top with more of the strawberry mango base, and then finish with the whipped cream and a dusting of sprinkles.
Recipe NotesIf you don't have liquid stevia on hard, you can use any sweetener of your choice such as honey, splenda, or agave.
Latest posts by Allison (see all)
- White Chocolate Truffle Cupcakes #CupcakeLoversDay - June 13, 2019
- White Chocolate Wine Truffles - June 11, 2019
- Chewy Chocolate Chocolate Chip Cookies (Plus a Giveaway!) - May 1, 2019