Smoothie, Cocktail and Juice

  • 250 g (8 oz) raspberries
  • 200 ml (7 fl oz) apple juice
  • 200 g (7 oz) blueberries
  • 4 tablespoons Greek yogurt
  • 100 ml (3½ fl oz) skimmed milk
  • 1 tablespoon clear honey, or to taste
  • 1 tablespoon wheatgerm (optional)

Purée the raspberries with half the apple juice. Purée the blueberries with the remaining apple juice.

Mix together the yogurt, milk, honey and wheatgerm, if using, and add a spoonful of the raspberry purée.

Pour the blueberry purée into a tall glass. Carefully pour over the yogurt mixture, and then pour the raspberry purée over the surface of the yogurt. Serve chilled.

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