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Very Berry Smoothies

in Diana's Recipe Book

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Servings: Makes 6 cups, serves 4
The secret to a thick and frosty
smoothie is to use nearly frozen fruits
and juice. Rich in flavor and loaded with
vitamins, this restorative drink could be
"brunch on the run." If calories matter,
substitute nonfat yogurt for the low-fat
yogurt and a sugar substitute for the
honey. If you like, use 4 perfect
blackberries in place of the strawberries
for garnish.

1 pint fresh strawberries, well chilled
1 pint fresh blueberries, well chilled
1 pint frozen raspberries, partially
1 1/2 cups plain low-fat yogurt, well
1/2 cup cranberry juice, well chilled
About 2 Tbs. honey, or to taste

Set aside 4 perfect strawberries for
garnish. Working in batches, in a blender,
combine the remaining strawberries, the
blueberries, raspberries, yogurt,
cranberry juice and honey. Blend at high
speed until smooth, about 3 minutes.

Pour into chilled tall glasses and garnish
with the reserved strawberries. Serve
immediately. Makes about 6 cups; serves 4.

Adapted from Williams-Sonoma Lifestyles
Series,Brunch Entertaining,by Janeen
Sarlin (Time-Life Books, 1999).

Source: Williams-Sonoma Lifestyles Series
Date: May 15, 2002

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