Raspberry and peach smoothie
- September 2004
- Serves 2
- Takes 10 minutes to make, plus 15 minutes’ thawing
A quick and delicious recipe for raspberry (this recipe uses frozen raspberries) and peach smoothie that turns out so thick you need to serve it with a spoon.
- 0.4g fat (no saturated)
- 19g (18.9g sugars)
Per 150ml serving
- 125g frozen raspberries, left at room temperature for 15 mins to thaw a bit
- 2 ripe peaches
- 1 large orange
- Put the raspberries in a blender. Peel, stone and roughly chop the peaches, then add to the raspberries. Squeeze the orange and pour into the blender. Whizz the fruit until smooth and thick. Divide between 2 tall glasses to serve.
This smoothie is dotted with raspberry pips, which you can sieve out before serving if you prefer. It’s very thick, so serve with a spoon.
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