Thursday, November 10, 2011

Raspberry and coconut cream shake

Like an iced vo-vo in a glass, this one takes us back to trampoline days. Bouncing is optional.
200 g (7 oz) raspberries
250 ml (1 cup) apple and blackcurrant juice
400 ml (14 fl oz) coconut cream
2 scoops vanilla soy ice cream
marshmallows, to serve

Blend the raspberries, apple and blackcurrant juice, coconut cream and ice cream in a blender for several minutes until thick and creamy. Thread marshmallows onto 4 swizzle sticks and serve with the shakes, along with a straw and a long spoon. Make 4 small glasses.

Note: For a low-fat drink, blend the raspberries and juice with ice instead of coconut cream and ice cream.


Post a Comment