The vibrant color and luxurious texture of this vitamin C-packed beetroot-and-berry mix has appeal for both the eye and the 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 (optional)
- 1
In a food processor or blender, purée beetroot, raspberries and cranberry juice until smooth.
- 2
Pour purée through a strainer into a large jug. Whisk in most of the yogurt.
- 3
Pour into four glasses and top with remaining yoghurt. Garnish with extra raspberries, if you like. Serve immediately.
- Calories: 94
- Fat: 0.7 g
- Saturated Fat: 0 g
- Carbs: 18 g
- Protein: 4 g
- Fiber: 1 g
