Raspberry-Beet Smoothie

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.

[quicklook-recipe prep_time=”10 min” cook_time=”” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

• 150g cooked beetroots, coarsely chopped
• 60g fresh or frozen raspberries
• 250ml cranberry juice, chilled
• 225g low-fat plain yogurt
• Chilled raspberries, to garnish (optional)

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[ingredients-right]

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[step-list-wrapper title=”How to make it ” time=”10 minutes”]

[step-item number=”1″ image_url=”” title=”” ]In a food processor or blender, purée beetroot, raspberries and cranberry juice until smooth.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]

Pour purée through a strainer into a large jug. Whisk in most of the yogurt.

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[step-item number=”3″ image_url=”” title=”” ]

Pour into four glasses and top with remaining yoghurt. Garnish with extra raspberries, if you like. Serve immediately.

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[nutrition-info calories=”94″ calories_fat=”” fat=”0.7 g” sat_fat=”0 g” choles=”” sodium=”” carbs=”18 g” sugars=”” protein=”4 g” fiber=”1 g”] [/nutrition-info]

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