Bobby Flay's Roasted Peach and Pistachio Smoothie

This smoothie is unlike any you've had before. When you roast the peaches, the heat will intensify their natural sweetness and create a truly indulgent breakfast!


Recipe from Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle by Bobby Flay, Stephanie Banyas, and Sally Jackson. Copyright 2017 by Boy Meets Grill, Inc.


  • 3 ripe peaches, pitted and chopped
  • 1/4 tsp ground cinnamon
  • 1 cup 2% Greek yogurt
  • 1/4 cup toasted shelled pistachios or 2 tbsp unsweetened pistachio butter
  • 1 tsp finely grated orange zest (optional)
  • 1/8 tsp pure vanilla extract
  • 1/2 to 1 cup ice cubes, depending on desired thickness


1. Preheat the oven to 375°F.


2. Combine the peaches and cinnamon on a rimmed baking sheet and roast, turning once, until the peaches are very soft and caramelized, about 25 minutes. Remove to a plate and let cool completely. The fruit can be roasted up to 2 days ahead of time and stored in the refrigerator in a container with a tight-fitting lid.


3. In a blender, combine the fruit, yogurt, pistachios, orange zest, if using, vanilla, and a splash of water, and blend until smooth. Add the ice and blend again until smooth. Divide between two large glasses.