- 1 can apple juice concentrate
- 1 can white grape juice concentrate
- 5 cans water
- 8 oz pineapple juice
- 4 oz apricot, peach pumpkin purée
- 24 oz vanilla yogurt
- Freeze the vanilla yogurt and fruit purée in ice cube trays.
- Mix the juices and water in a one gallon container.
- Blend the frozen cubes of yogurt and fruit
- Slowly add juice until the smoothie is desired thickness.