Peach & raspberry smoothies

Serve Nicola Graimes’ delicious smoothie with toast for a fruity, vitamin-packed breakfast, or add vanilla ice cream for a delicious dessert

Published 01 Apr 2008
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* Serves 4

What do I need?

  • 200g fresh raspberries (or use frozen raspberries that have been defrosted)
  • 4 ripe fresh or canned peaches or nectarines, stones removed and flesh roughly chopped
  • 450ml milk
  • 150ml thick natural bio yogurt

How do I make it?

  1. For a seed-free smoothie, put the raspberries in a blender and process until puréed. Press the puréed raspberries through a sieve to remove any seeds, then return the raspberry purée to the blender together with the peaches, milk and yogurt.
  2. Whizz the raspberry, peach, milk and yogurt mixture in the blender until it’s smooth and creamy. Pour the smoothie mixture into four glasses and serve.

    Smoothies
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Words: Nicola Graimes. Photography: Jon Osborne. Styling: Nicole Herft