Name: Almond and berry smoothie
Cook time: 5 min
Total time: 5 min
Ingredients: 1 cup (250ml) chilled water; 1/2 cup (70g) roasted slivered almonds; 3 drops vanilla extract; 1/3 cup (50g) frozen raspberries; 3/4 cup (180ml) reduced-fat frozen raspberry yogurt

Ingredients

1 cup (250ml) chilled water

1/2 cup (70g) roasted slivered almonds

3 drops vanilla extract

1/3 cup (50g) frozen raspberries

3/4 cup (180ml) reduced-fat frozen raspberry yogurt

Method

1.Blend or process the water and nuts until smooth. Strain mixture into small jug; discard solids.

2.Return almond milk to blender with vanilla, raspberries and yogurt; blend until smooth.

3.Pour into glass; serve immediately.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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