Smooth Operator…..

Apparently Smoothies are all the rage. Yes, they’ve even made their was to my small corner of Scotland with a new smoothie bar opening just last week. A lot of recipes include ice to help them have that luscious thickness that’s one of their signature characteristics, but using frozen fruits works just as well. Adding oats to it helps with blood sugars, meaning that the energy you get from this smoothie gets released over a longer period, and minimises spikes in your blood glucose (important when, like me, you’re catering to a diabetic). It can be quite sharp though, so adding something like honey, which has natural antimicrobial properties, means it tastes even better without losing all the health properties you’re also getting.

Frozen Fruit Smoothie

  1. 200g frozen summer berries (strawberries, blackberries cherries etc.)
  2. 2 heaped tbsp oatmeal
  3. 500g Greek-style low-fat yoghurt
  4. 1 tsp vanilla
  5. 1 tbsp honey
  6. 100 ml of milk, if necessary
  7. Sprig of mint (for decoration if you’re feeling fancy schmancy)

Weigh out the frozen fruits, but keep a couple aside for decoration and place the rest into a blender.


Add the oatmeal and yoghurt and pulse it, pausing occasionally to open it up and mix it back together with a spatula. If you find it too thick then thin it with a little of the milk.


Add the honey, to taste, and vanilla and pulse again to amalgamate them. Pour into a glass and decorate with the frozen berries and the mint sprig, before bounding out, ready to take on the world.


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