Time: 5 min.
Complexity: easily
Servings: 1

This sweet and tart smoothie is the perfect way to use up leftover cranberries after holiday desserts. Maple syrup adds sweetness, while wheat germ adds a nutty flavor. Rich in iron, zinc, and vitamins B and E, this smoothie provides long-lasting energy. To make this smoothie, you'll need a powerful blender to crush the ice and frozen berries.

Ingredients:

• 0.5 cups frozen cranberries + 1 thinly sliced ​​cranberry for garnish
• 3/4 cup ice cubes
• 1/3 tbsp. low-fat vanilla yogurt
• 1/4 cup orange juice
• 1-2 tbsp maple syrup
• 1 tbsp toasted wheat germ

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

cranberry, Orange juice, yogurt, maple syrup, wheat germ

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Preparation:

Step 1
• Place frozen cranberries, ice cubes, yogurt, orange juice and maple syrup in a blender.
Step 2
• Blend on high until smooth, stopping as needed and pressing down on the ingredients with a spatula or wooden spoon to blend. If needed, add 1-2 tablespoons of cold water to adjust the consistency. Pour into a glass and sprinkle with wheat germ. Garnish with sliced ​​cranberries. Stir well before serving.

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