Bangor Mail - - The Food Focus -


Layer one: 200g frozen rasp­ber­ries

Layer two: 200g frozen mango

Layer three: 200g frozen pineap­ple

Layer four: 1 x 85g bag water­cress plus 100g frozen pineap­ple

Layer five: 200g frozen mixed berries

Layer six: 200g diced beet­root, frozen 300g-500g Greek yo­ghurt Wa­ter

Fruit and cock­tail sticks to gar­nish


1. Set up a high speed blender or smoothie maker. You will need 6 bowls or Tup­per­ware con­tain­ers, one for each layer of the smoothie. The fruit needs to be frozen so that the blended mix­ture is firm enough to al­low for nice clear lay­ers, if the smoothie mix­tures are too runny then they it will be dif­fi­cult to layer them up in the glass ef­fec­tively.

2. Place your frozen rasp­ber­ries into the blender and add a good spoon­ful of Greek yo­ghurt along with a splash of wa­ter. Blend on high power un­til smooth, adding a touch more yo­ghurt and wa­ter if nec­es­sary. Pour into a bowl and keep chilled un­til needed. Wash the bowl of your blender thor­oughly be­fore mov­ing on to the next layer.

3. Re­peat with the in­gre­di­ents for the other lay­ers, en­sur­ing that the blender is cleaned be­tween each layer. Once you have all your fruit blended up and in sep­a­rate con­tain­ers then you are ready to build your smoothie into dif­fer­ent lev­els.

4. Take four high­ball glasses. Use a spoon to care­fully layer up the dif­fer­ent smoothie flavours in your glasses in any or­der you like, mak­ing sure you clean the spoon be­tween each dif­fer­ent flavour so that the colours stay nice and bright. Take four cock­tail sticks and thread them with some small pieces of fruit to cre­ate lit­tle ke­babs, then place them on top of each glass. Serve im­me­di­ately with a brightly coloured smoothie straw.

The 5-a-day smoothie is a tasty way to hit tar­gets

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