Recipe for Basic Berry Smoothie - Low Carb Recipes .ws

Instructions: If you use ice, first check the blender manual to see if it is capable of handling cracked ice; some do, some dont. Dont use your food processor. If you dont have cracked ice on hand, place ice cubes in heavy-duty freezer plastic bag, cover with terrycloth kitchen towel and use smooth side of a meat tenderizer to smash cubes.

Half of a 1-pint container of berries or one (6-ounce) container (1 generous cup;
see note)

1 6- or
(8-ounce) container nonfat or low-fat fruit-flavored yogurt (mix or match,
such as same type of berry, or contrast with lemon or orange, for instance)

1/4 to 1/2 cup orange juice, milk, nonfat or regular half-and-half (juice gives more
tang, milk or half-and-half gives creamier texture)

1/2 cup fat-free berry sorbet, slightly softened (see note)

1/2 to 1 cup cracked ice (optional; see note)

Squeeze of lemon or lime (optional)

Honey (optional)

In blender, puree fruit with yogurt and liquid. Add sorbet and blend again.

Taste to see if it needs a zip of citrus - a squeeze of lemon or lime juice.

If you want to make the smoothie sweeter (rather doubtful), add a bit of honey, which will dissolve better than sugar.

Add ice a little at a time, and blend after each addition, until ice is finely crushed.

Pour into tall glasses.

Note: Any berry will do. Use red or black raspberries, blackberries

(including Marionberries), loganberries, boysenberries, strawberries or blueberries.

Note: Especially good are Dreyers Whole Fruit Sorbets, which are nonfat and intensely flavored, particularly the boysenberry.

Note: Without the ice the smoothies will be thicker, but not as icy and cooling, even if you start with cold ingredients. Another alternative is to freeze the pureed berries in ice cube trays. Each cube equals about 2 tablespoons; half a 14-cube tray (7 cubes) will be a generous cup of fruit. Then skip the ice.