INGREDIENTS
- 1 cup frozen blueberries
- 1 cup frozen blackberries
- 1 cup finely chopped romaine stems
- 1 frozen banana, broken in half
- 1 Gala apple, finely chopped
- 1/2 cup 2% plain yogurt
- 1 tsp manuka honey, optional
INSTRUCTIONS
- WHIRL blueberries, blackberries, romaine stems, banana, apple, yogurt and manuka honey (optional) in a blender until smooth, scraping down sides as necessary. Pour into 2 bowls.
- TOP with your choice of smoothie toppers. (Above: Mangoes and kiwis add extra antioxidants to this berry blend.)
Smart smoothie toppers
Pepitas: Just 2 tbsp contains 5 g of protein and 5 g of fibre.
Figs: High in vitamin K, fibre and copper.
Goji berries: Great source of vitamins A and C.
Almonds: The nut with the most fibre: 3 g in 2 tbsp
Chia: Rich in Omega-3 fatty acids, calcium, protein and fibre.
Flax: Nearly 4 g of fibre in 2 tbsp. Ground seeds are easier for your body to absorb.
Hemp hearts: Full of protein, magnesium and healthy fats.
Tags: Breakfast, fruit, smoothie
Dried fruit compote
Makes – 3 cups (750 mL) dried fruit and 1 cup (250 mL) juice
Serves – 6 – ½ cup (125 mL) per serving
Ingredients:
- 2 cups (500 mL) Tropicana® Orange Creations 100% Orange and Grapefruit Juice ™
- 20 prunes
- 20 PC® Dried Apricots
- ½ cup (125 mL) PC® Dried Cranberries
- 4 cinnamon sticks
Method:
- In a medium pot stir all the juice, prunes, apricots and dried cranberries together. Submerge cinnamon sticks.
- Bring to the boil, cover, reduce the heat to low and simmer for 10 min. Remove from heat and let sit for 20 minutes.
- Store in the fridge for up to 1 week.
Courtesy Mairlyn Smith, www.mairlynsmith.com
Tags: compote, dessert, dried fruit, fruit, healthy, snack, tropicana
Peach and cherry crumble
Ingredients:
- 1 cup peaches, peeled and chopped
- 1 cup cherries, pitted and halved
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 3 tbsp butter, melted
- 2 tbsp
- 4 tbsp oats
- 3 tbsp brown sugar
- 1 tsp cinnamon
Method:
- Pre-heat oven to 400F. Mix together the fruit, corn starch, granulated sugar and lemon juice.
- In a separate bowl, mix together the flour, oats, brown sugar, butter and cinnamon.
- Evenly divide the fruit mixture between the two ramekins and cover with the oat topping. Place into toaster oven to bake for 15 minutes until golden brown and bubbly. Serve with Vanilla ice cream and garnish with fresh mint sprigs.
Courtesy Michael P. Clive,
www.twitter.com/michaelpclive
Tags: baking, dessert, fruit, summer, winter
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