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Summer Fruit Soy Smoothie

This soy breakfast smoothie makes a great dairy-free breakfast alternative. Try substituting tinned peach halves when fresh are unavailable. And, because of their concentrated flavour you only need half as many.

Ingredients

Summer Fruit Soy Smoothie
Summer Fruit Soy Smoothie
1 banana
4 peaches, peeled and chopped
175 g (6 oz/¾ cup) apricot and mango soy yoghurt or vanilla soy yoghurt
1 tbsp wheat germ or oat bran
1 tsp natural vanilla extract
625 ml (21½ fl oz/2½ cups) plain soy milk or vanilla soy milk
1 tbsp maple syrup or honey (optional)
ice cubes, to serve
peach slices, extra, to serve

Method

  1. Put the banana, peaches, yoghurt, wheat germ, vanilla and 250 ml (9 fl oz/1 cup) of the soy milk in a blender. Blend for 30 seconds, or until smooth.
  2. Add the remaining soy milk and blend for a further 30 seconds, or until combined. Taste for sweetness and add the maple syrup, if needed.
  3. Put some ice cubes and extra peach slices in four glasses, pour in the smoothie and serve immediately.
Hint:

• The smoothie can be made using dairy products (yoghurt and milk) if preferred.

 

Main ingredient:
Banana, Cream/Milk
Cuisine:
Asian
Course:
Breakfast/Brunch

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