A quick and delicious smoothie recipe - perfect for summer
Serves 2 – makes about 300ml
Takes 10 minutes to make, plus 15 minutes' thawing
Per serving:
85kcals
0.4g fat (no saturated)
3g protein
19g carbs
18.9g sugar
trace salt
1. Put the raspberries in a blender. Peel, stone and roughly chop the peaches, then add to the raspberries. Squeeze the orange and pour into the blender. Whizz the fruit until smooth and thick. Divide between 2 tall glasses to serve.
This smoothie is dotted with raspberry pips, which you can sieve out before serving if you prefer. It's very thick, so serve with a spoon.
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The best of British cooking from Hugh Fearnley-Whittingstall
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