The Washington Post, August 6, 2008
This is a late-summer/early-autumn smoothie with a beautiful sunset color. Sweeten it with a little honey if you like, but you probably won’t need to. Be sure to use ripe fruit.
2 servings
Ingredients:
Directions:
Cut all the way around the pit of the peach, using the crease at the side of the fruit to start the cut. Then twist the halves in opposite directions to separate them. Discard the pit, easing it out with the tip of the knife, if necessary. Peel and coarsely chop the peach halves.
Peel the pear and then, standing the fruit upright on a cutting board, cut the flesh away from the core.
Combine the ice and yogurt in a blender. Cover and blend for a few seconds, until the ice is crushed. Remove the center knob from the top of the blender lid, then, with the motor running, drop the peach pieces through a few at a time. Add the pear pieces in the same fashion. Add the raspberries one by one; puree for about 1 minute, until the mixture is smooth.
Taste for sweetness; add a little honey, if desired, and pulse to mix well. Pour the smoothie mixture into glasses and serve immediately.
Tip: How to Drink Smoothies:From "The River Cottage Family Cookbook":
- Always serve a smoothie straight away, or it will start to discolor and look a bit sad quite quickly.
- If you want to make a smoothie look special, dip the rim of the serving glass in a little lemon juice, then dip it into a plate of superfine sugar to make a frosted rim. Put the glass in the refrigerator while you make the smoothie, then pour in the smoothie and serve with a straw.
Adapted from “The River Cottage Family Cookbook,” by Hugh Fearnley-Whittingstall and Fizz Carr (Ten Speed Press, 2008).
90 calories, 1g fat, n/a saturated fat, 1mg cholesterol, 17mg sodium, 21g carbohydrates, 4g dietary fiber, n/a sugar, 2g protein.
