Cherry Breakfast Smoothie
2 cup cherries, pitted
1 cup vanilla yoghurt
1 litre orange juice
8 ice cubes
Place half the cherries, yoghurt and juice into a blender with 4 ice cubes and blend until smooth. Pour into glasses or serving jug and repeat with remaining ingredients.
Apricot soy smoothie
1 cup no-added-sugar pie fruit apricot halves
2 x 175g tubs apricot and mango 99% fat-free soy yoghurt
1/2 cup calcium-enriched reduced-fat soy milk
8 ice cubes
Blend apricot, yoghurt, milk and ice until smooth.
Pour into chilled glasses. Serve.
Strawberry & banana smoothie
1 x 250g punnet strawberries, hulled, washed
2 overripe bananas, coarsely chopped
750ml (3 cups) milk
260g (1 cup) vanilla-flavoured yoghurt
Place half the strawberries, banana, milk and yoghurt in the jug of a blender and blend until smooth. Pour evenly among 3 serving glasses. Repeat with the remaining strawberries, banana, milk and yoghurt. Serve immediately.
Vegan friendly chamomile, peach and ginger smoothie
1 chamomile tea bag
1/2 cup (125ml) low-fat or soy milk
1 peach, skinned, stone removed
1 teaspoon grated fresh ginger
1-2 teaspoons wheatgerm (optional)
Place teabag in a cup, cover with 1/3 cup (80ml) boiling water. Cool, remove bag and place tea in blender with remaining ingredients. Blend until smooth.
1 banana, frozen, peeled
1/2 cup strawberries
3/4 cup pineapple juice
1 strawberry and a small wedge of pineapple, to serve
Place banana, strawberries and pineapple juice in the jug of a blender.
Blend until smooth. Pour into a serving glass.
Cut a small slit in the pointy end of strawberry and a slit in a small wedge of pineapple. Arrange the fruit on the rim of the glass.
3/4 cup Vanilla Yoghurt
1/2 cup milk
1 banana, chopped
1 tablespoon honey
1/2 teaspoon ground cinnamon
Process all ingredients in a blender until smooth and creamy. Pour into chilled glass and serve ice cold.
3 kale leaves, centre stem removed
1 fresh cucumber, coarsely chopped
1 lime, peeled, coarsely chopped
1 green apple, cored, coarsely chopped
2cm-piece fresh ginger, peeled, chopped
1 mint sprig
1 1/2 cups (375ml) no-added-sugar coconut water
Mint sprigs, extra and lime wedges, to serve
Place kale, cucumber, lime, apple, ginger, mint and coconut water in a blender and blend until very smooth. Divide between serving glasses.
Serve immediately with extra mint and lime.
1 cup (250ml) pineapple juice
1/4 cup plain yoghurt
1 banana, peeled, chopped
1/2 cup ice cubes
Place all the ingredients in a blender and blend to a smooth consistency.
Serve in tumblers.
~ All recipes courtesy Taste