Food & Entertaining - Garden to Table

Raspberry and peanut butter smoothie

By
Amanda Etty
Photography by
Joe Kim/TC Media

Sweet-tart raspberries and creamy peanut butter combine to create a delicious smoothie.

The combination of peanut butter and berry preserves takes us back to our elementary school lunch boxes. This layered smoothie is naturally sweet and delightfully nutty with good-for-you ingredients you wouldn’t hesitate giving to little ones (or enjoying yourself).

recipe-raspberry-pb-smoothie.jpg

Ingredients
  • 1 cup raspberries
  • 2 tbsp freshly squeezed lemon juice, divided
  • 2 tsp wildflower honey, divided
  • 1 cup unsweetened almond milk
  • 2 tbsp natural smooth peanut butter
  • 1 ripe banana
  • 2 to 4 ice cubes, depending on desired slushiness

Directions
1 Evenly divide the raspberries, lemon juice and honey between two glasses and muddle together.

2 Combine the remaining ingredients (almond milk through ice cubes) in a blender and purée until smooth.

3 Slowly pour the peanut butter smoothie over the raspberry mixture and serve immediately.

Serves: 2
Per serving: 215 calories; 10 g total fat; 0 mg cholesterol; 32 g carbohydrates; 7 g fibre; 6 g protein; 77 mg sodium.

Read more in Food & Entertaining and Garden to Table

  • Page 1: Raspberry and peanut butter smoothie

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