yogurt and berry smoothie
Preparation time 5 minutes
300 ml (½ pint) natural yogurt
500 g (1 lb) fresh or frozen mixed summer berries, defrosted if frozen, plus
extra to decorate
4 tablespoons millet flakes
3 tablespoons clear honey
300 ml (½ pint) cranberry juice
Place all the ingredients in a food processor or a blender and blitz until smooth.
Pour into 4 glasses, decorate with a few extra whole berries and serve immediately.
For frozen raspberry yogurt slice, blitz 500 g (1 lb) raspberries, 200 g (7 oz) icing sugar, the juice of 1 lemon and 600 ml (1 pint) fat-free Greek yogurt in a food processor or blender. Pour the mixture into a 900 g (2 lb) loaf tin that has been lined with clingfilm, then freeze until solid. Serve sliced with 320 g (11 oz) mixed berries. Calories per serving 374
|yogurt and berry smoothie|