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.
- prep 10 min
- serves 4
- 150g cooked beetroots, coarsely chopped
- 60g fresh or frozen raspberries
- 250ml cranberry juice, chilled
- 225g low-fat plain yogurt
- Chilled raspberries, to garnish (optional)
- Calories: 94
- Fat: 0.7 g
- Saturated Fat: 0 g
- Carbs: 18 g
- Protein: 4 g
- Fiber: 1 g
How to make it 10 minutes
Nutritional Information(per serving)
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