Baked Peach and Blueberry Smoothie

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 216, total fat 1 G., saturated fats 0 G., proteins 13 G., carbohydrates 42 G., fiber 9.5 G., cholesterol 0 mg, sodium 48 mg, sugar 24 G.

Roasting fruits and berries in the oven adds a deeper, richer, and even sweeter flavor—no sweetener needed! Roast peaches and blueberries in the evening and refrigerate them for a quick, delicious, and healthy smoothie for breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 peaches, cut in half
2 cups fresh blueberries
1 cup low-fat Greek yogurt
0.5 tbsp. peach nectar
A little vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: peaches, blueberry, yogurt

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Place the peaches and blackberries on a baking sheet and bake, turning once, until very soft, about 30 minutes. Transfer to a plate and let cool. The fruit can be baked the day before making the smoothie and stored in a tightly lidded container.
Combine the fruit, yogurt, peach nectar, vanilla, and 1 cup ice cubes in a blender and blend until smooth. Pour the smoothie into 2 large glasses.

Categories:

recipe / Healthy eating / Healthy breakfasts / Calorie content of prepared meals / Blender / Summer dishes / Soft drinks / Smoothie / Bobby Flay

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