One of the kitchen themes lately is to build a small arsenal of yummy, blended beverages. The experiments are going swimmingly and today's effort was a big hit, despite my concerns that the cranberry juice might make the slushie a bit bitter. No complaints were voiced, however, and many extra servings were drained. Success!
Raspberry and Cranberry Slushie
Ingredients
2 cups cranberry juice
10 oz frozen raspberries
1 tablespoon sugar
7 ounces vanilla yogurt
8 ice cubes
Directions
1. Blend all ingredients in a blender. Easy!
Notes
You can use a kitchen scale to help you measure the berries and yogurt This recipe will yield four large glasses of juicy goodness.
Many extra servings, success indeed.
ReplyDeleteI forgot to mention the numerous ice cream headaches. :)
DeleteMore success :-)
Delete(Rusty) We'll be making this one. Thanks!
ReplyDeleteBTW, Alton Brown has some tasty smoothie recipes on the food network website.
I hope you like it, Ken. :) I have one more to post, then I'll be working on some other goodness.
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