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
* 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?
- 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.
- 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.
Click here to see all recipes.
Nicola Graimes
Nicola is a health and cookery writer and mum of two.
- 5-a-day menu planner
- Your baby's first foods
- Strawberry & yogurt crisp
- Bacon & pineapple lunchbowl
- Bite-sized ham and egg pies
- 5 ways with... squash
- Easy banoffee pudding
- Peach & banana smoothie
- Apple flapjacks
- Mozzarella & tomato parcels
- Peach & raspberry smoothies
- BBQ chicken kebabs with coleslaw
- Pesto muffin pizzas
- Pork and veg stir-fry
- Quick penne pasta with bacon
- Fruit sticks with chocolate
Words: Nicola Graimes. Photography: Jon Osborne. Styling: Nicole Herft
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