Thursday, October 13, 2011

Cranberry, raspberry and vanilla slushy

Discover the delights of the frozen fruit section and conjure up summer with this creamy concoction.
500 ml (2 cups) cranberry juice
300 g (10 ½ oz) frozen raspberries
1 tablespoon caster (superfine) sugar
200 g (7 oz) vanilla yoghurt

Blend the cranberry juice, frozen raspberries, sugar and yoghurt in a blender until smooth. Make 2 large glasses.

Note: To make your own vanilla yoghurt, simply scrape the seeds from a vanilla bean into a large tub of natural yoghurt, add the pod and refrigerate overnight. Remove the pod before serving.


Post a Comment