Pineapple Cloud Smoothie: No Sugar Needed (Recipe)

5-Ingredient Pineapple Cloud Smoothie


  • Healthy but tastes like dessert!
  • No protein powder; plenty of protein.
  • Rejuvenating (gelatin becomes collagen.)
  • Good for gut biome (enzymes in pineapple dissolve microbial biofilms and aids digestion; yogurt repopulates beneficial microbes.)
  • Adjust fat content as needed; full-fat dairy gives best foam.
  • Quick to make; easy once you get the hang of it.
  • Few ingredients: simple food, noncompeting flavors, and inexpensive if you use up the ingredients over time


  • 1 Handful frozen pineapple chunks.
  • .5 cup plain yogurt (I prefer Dannon)
  • Milk to barely cover fruit and yogurt
  • 15-30 drops liquid Stevia
  • 1 tablespoon unflavored gelatin


  • Add pineapple, yogurt, milk, and stevia, in that order.
  • Start blender on smoothie function, or pulse on medium.
  • When contents are thoroughly blended, begin whipping them into a foam by blending steadily on low.
  • Slowly sprinkle in gelatin as the blender runs.
  • Stop blending when foam is satisfactory, but before the blender begins to warm the contents past the chilly point. The pineapple fibers should completely disappear.
  • Serve immediately.


Serves 2

It’s important to begin with frozen pineapple, otherwise the whole smoothie ends up too warm by the time the cloud effect is achieved. Frozen pineapple is cheaper, tends to be sweeter because riper, and freezing the fibers helps them to blend more easily because the cell walls are weakened.

You can dissolve gelatin in warm water before adding; just throw in an extra chunk of frozen pineapple. The less water, the better. Allow to dissolve slowly; don’t stir until all the grains are dissolved. This might be especially important to the foaming effect if you are using low-fat dairy. If you don’t dissolve before adding, some gelatin grains may remain whole and unblended, but I find this inoffensive.

Some fat is necessary for the foaming effect. If you want to stick with unsaturated fats, I suggest using nonfat dairy but adding a few tablespoons of avocado before blending. It has a mild flavor, and being a whole food it comes with additional nutritional benefits.

Stevia can be obnoxious as the sole source of sweetness in a food (like music with only high notes) but when supporting the sweetness of fruit like ripe pineapple, or half-portions of less-refined sugar like maple syrup, honey, or jaggery, I find it’s undetectable and the overall sweetness profile ends up much richer than mere white sugar can effect.

For the foam effect, it’s important not to use too much or too little liquid. If the fruit blends in easily enough but not too easily, that’s in the right range.

Copyright Alana A. Roberts 2019

Share freely with attribution; please don’t republish this recipe without permission.

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