I don’t know why, but most of us eat our raspberries frozen. While they are good frozen, like most fruits and vegetables, I think raspberries are so much better fresh. Their distinctive taste is even more delicious before the freezing process. Traditionally, Raspberries were harvested in mid summer but new varieties of the plant now produce the fruit well into the fall as well. They also work really, really well in this Raspberry Peach Yogurt Smoothie.
While this recipe is really tasty with either fresh or frozen raspberries, if you use them fresh you are going to notice the difference.
Its also easy to turn this tasty Raspberry Peach yogurt smoothie treat into a nutrition powerhouse just by adding a tablespoon of Chia seed. Chia is a natural seed that adds a large measure of nutrition including heart healthy, cholesterol fighting omega 3 fatty acids and antioxidants. Even better, unlike Flax, Chia doesn’t have a noticeable taste of its own so adding it here won’t change the delicious results.
In your favorite blender mix:
– 1 cup of fresh or frozen raspberries
– 4 ripe fresh juicy peaches or nectarines -or a combination of both
– 1 cup of low-fat milk (or soy)
– 1 cup of low-fat natural organic yogurt
– 1 tbsp. Chia seed