Very No-Dairy Cranberry Smoothie - dummies

Very No-Dairy Cranberry Smoothie

By Suzanne Havala Hobbs

The tart cranberry flavor of this delicious nondairy smoothie is complemented by sweet strawberries and plump blueberries. Make a trip to your local farmer’s market and use fresh, locally grown fruit in this recipe for the best flavor.

Preparation time: 4 minutes

Yield: Two 12-ounce servings

1 cup pure cranberry juice

1-1/2 cups nondairy vanilla frozen ice cream (let it soften a little before you use it, so it’s easier to measure)

1 cup fresh or frozen strawberries

1/2 cup fresh or frozen blueberries

2 tablespoons pure maple syrup (or honey)

5 or 6 ice cubes

A few fresh mint leaves

  1. Place all the ingredients except the mint leaves in a blender and blend on high speed for about 1 minute, or until smooth, stopping every 15 seconds to scrape the sides of the blender with a spatula and to push the solid ingredients down to the bottom of the blender. Thin the mixture as needed with a little more cranberry juice until it reaches the desired consistency.

  2. Pour the blended mixture into two tall, 16-ounce tumblers, garnish with mint leaves, and serve immediately with iced tea spoons and straws.

You can reserve half the smoothie in the refrigerator for several hours. It won’t be as frosty if enjoyed later, but it will still taste good.

Per serving: Calories 455 (from Fat 154); Fat 17g (Saturated 3g); Cholesterol 0mg; Sodium 322mg; Carbohydrate 73g (Dietary Fiber 3g); Protein 4g.