fresh cranberry yogurt drink

fresh cranberry yogurt drink | The Clever Carrot

I am that crazy lady with the screaming kids at the grocery store.

Yes, that shrieking horn-like sound you hear blaring down the aisles? It’s all coming from my shopping cart. I love my boys dearly, but we’re like a clown car. And for sanity’s sake, I will do whatever it takes to get out of there alive fast, even if it means letting my 2 year old eat raw cranberries out of the bag! Don’t judge, OK? Tantrums suck.

As predicted, my little guy chewed (and spewed) the berries all over the floor, and while I was cleaning it up I couldn’t help but wonder…

a little bowl of cranberries | The Clever Carrotfresh cranberry yogurt drink | The Clever Carrot

Would raw cranberries taste good in a smoothie?

Now, let’s be clear- raw cranberries are very, very tart. But when combined with yogurt and banana, I find that the tartness mellows and the overall flavor becomes pleasantly crisp. Any additional tartness can be rounded out with a drizzle of honey. Cranberries are quite the super berry too; they’re packed with an incredible amount of antioxidants and are most beneficial when consumed raw and unprocessed (no cranberry cocktail, please). Stock up and get them while they’re fresh!

More importantly, the 2 year old palette approves.

frozen cranberry yogurt drink | The Clever Carrot

If you have any leftover, you can make ice pops for the kids or freeze the liquid in silicone muffin cups (pictured above). Just add extra liquid to reconstitute, or keep it slushy for a healthy sweet treat. My friend Kelly taught me this trick, isn’t it cool? It’s great for busy mornings and saves on waste too!

You see, I can find inspiration in all things… even spewed cranberries bites only a mother could love ;)


  • I like to buy fresh cranberries for this recipe. I freeze some for smoothies, and save the rest for jams, sauces, and these sparkling beauties. Frozen cranberries will also work too.

fresh cranberry yogurt drink
Prep time
Total time
Serves: 2
  • ¼ c. frozen cranberries
  • 1 frozen banana, sliced
  • ½ plain yogurt
  • ½ c. apple juice
  • 1 tsp. chia or flax seeds (optional)
  • 1 tsp. honey, agave or maple syrup + more to taste
  1. Place all of the ingredients into a blender, and process until smooth and creamy. Run the machine for an extra minute or two to break up the seeds (if using).
  2. Add additional sweetener to taste.

turkey cranberry quesadillas with ham + brie

turkey cranberry quesadillas with ham + brie | The Clever Carrot

Two years ago, we hosted Thanksgiving and the unthinkable happened…

We had no leftovers.

It was like a panic attack and a bad dream all in one! I remember opening up the fridge, and all I could see was a ridiculous amount of cranberry sauce (I make way too much) and maybe a spoon’s worth of mashed potatoes (who saved that again?!) But then I saw it- a turkey carcass hiding under a tent of foil and some leftover chunks of brie from the cheese plate.

A quesadilla was in order.

turkey cranberry quesadillas with ham + brie | The Clever Carrot

My husband is the king of quesadillas by the way. I discovered this hidden talent when we worked together in the restaurant. They were so darn good. They always had the perfect amount of filling, and the tortillas were always golden and crisp. According to him, you need to have ‘glue’ on both sides and the crust needs to be browned in oil. I happen to make mine in a non-stick skillet without oil (it’s a clean up thing) but I like them both ways.

I’ve made these quesadillas a couple years in a row now, and I’m always pleased with how you can stretch out the leftovers. And if you like ham, don’t skimp out- ┬áit adds a nice salty flavor to the otherwise ‘subtle’ tasting turkey. And brie? I don’t even have to sell you on that. Happy Thanksgiving everyone!

turkey cranberry quesadillas with ham + brie
Prep time
Cook time
Total time
Serves: 1
  • 2 tortillas
  • 1 heaped tbsp. cranberry sauce
  • 2 slices of ham
  • ⅓ c. shredded turkey
  • 1 tsp. roughly chopped parsley
  • 5 thin slices of brie
  • 1 tsp. olive oil (optional)
  • salt & pepper
  • parsley sprigs for garnish
  1. Warm a large non-stick skillet or flat griddle pan over low heat. Add olive oil if desired.
  2. Using the back of a spoon, spread the cranberry sauce in a thin layer over one of the tortillas.
  3. In this order, layer the ham slices, turkey, and parsley over the cranberry sauce. Season with a pinch of salt and pepper.
  4. Add the brie.
  5. Top with the remaining tortilla.
  6. Place the quesadilla into the skillet, and cook until golden and the cheese has started to melt.
  7. Carefully flip the quesadilla over and cook the other side.
  8. Transfer to a cutting board and let it rest for about 1 minute.
  9. Cut into wedges to serve.