We went berry picking this weekend in the New York Catskills. We came home with copious amounts of blueberries and a sizable amount of raspberries (about a quart).
I have plans for all the berries we don’t devour fresh (which we are doing a very good job of). If I have enough raspberries in a few days I will make my raspberry nutella challah.
But today, I just wanted a sweet treat as part of my lunch, so it was rasberry smoothie time! Yummy AND healthy!
1/2 cup raspberries (fresh picked)
1 ounce lemon juice
2 ounces almond milk
2 ounces plain yogurt
2 tsp local honey
1 cup of ice