Iced Berry Shake (serves 1)
25g full fat live Greek yoghurt
75ml semi skimmed milk
40g frozen mixed berries such as strawberries and blueberries
½ banana (about 50g peeled weight) roughly chopped
1 tbsp jumbo porridge oats
5g ground almonds
2 tbsp cold water and ice cubes
Put all the ingredients in a blender and blitz until smooth. Add more water if necessary to reach your preferred consistency
Pour into a glass to serve
190 Calories per serving
N.B. You will need a blender that can cope with ice
Sugar Snap Pea and Berry Salad (Serves 6)
225g sugar snap peas trimmed
125g fresh raspberries
125g fresh blueberries or other berries
2 tbsp. raspberry vinegar
2 tbsp. olive oil
Salt and pepper to taste
80g torn mixed salad leaves
Bring a pot of water to a boil. Place snap peas in pot and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside. Place about 1 ½ tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp.
Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the fridge. Toss with leaves just before serving.