This smoothie has a vibrant color and a luxurious texture. It is enriched with vitamin-C packed beetroot-and-berry . It has an appeal for both eyes and taste buds.
Quick look
- prep 10 min
- serves 4
Ingredients
- 150g cooked beetroots, coarsely chopped
- 60g fresh or frozen raspberries
- 250ml cranberry juice, chilled
- 225g low-fat plain yogurt
- Chilled raspberries, to garnish
How to make it
- In a food processor or blender, puree beetroot, raspberries and cranberry juice until smooth.
- Pour puree through a strainer into a large jug. Whisk in most of the yogurt.
- Pour into four glasses and top with yoghurt. Garnish with raspberries.
Nutritional Information
- Calories: 94
- Fat: 0.7 g
- Saturated Fat: 0 g
- Carbohyrates: 18 g
- Protein: 4 g
- Fiber: 1 g
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