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Nutrition: per serving

  • kcal161
  • fat2g
    low
  • saturates1g
  • carbs30g
  • sugars27g
  • fibre3g
  • protein4g
  • salt0.1g
    low

Method

  • step 1

    Drain and rinse peaches and place in a blender with raspberries. Add orange juice and fresh custard and whizz together.

  • step 2

    Pour over ice, garnish with another spoonful of custard and a few raspberries. Best served chilled.

Recipe from Good Food magazine, June 2012

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.5 out of 5.8 ratings

Helen Maclean

question

How can you stop the Smoothie going pink.

goodfoodteam avatar
goodfoodteam

Hello, you could try using fresh raspberries rather than frozen. The freezing process breaks down the cell walls in the berries so they leak more red juice. But bear in mind that using fresh rather than frozen berries might make the texture of the smoothie thinner. Thanks for your question - Good…

Joziah Allen avatar

Joziah Allen

A star rating of 5 out of 5.

it was so nice i made so many.

Lisa Bodman avatar

Lisa Bodman

A star rating of 4 out of 5.

Tasted great, although I'm not keen on all the raspberry seeds. It definitely didn't look like the picture, it goes bright pink! Still, a very enjoyable smoothie.

ameredith1

Nice but quite bitter tasting and looked nothing like the picture :) mine was bright pink. I used two fresh peaches and mixed frozen red berries (£1.49 for 500g in Aldi) instead of just raspberries.

Not bad though! Made two cups in total.

laevans

I think I will try this with organic vanilla yoghurt and fresh raspberries

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