Prep 10 mins
Cook 0 mins
With raspberries and almonds, this is packed with fiber! From the California Almond Board.
- 473.18 ml almond milk (I have posted recipe seperately)
- 340.19 g package frozen raspberries
- 2 medium bananas, cut into chunks
- 29.58-44.37 ml honey
- 2.46 ml almond extract
- 12 fresh raspberries (optional)
- 8 whole blanched almonds (optional)
- Combine the almond milk, frozen raspberries, bananas, honey and almond extract in a blender; whirl until smooth.
- Pour into 4 tall glasses and garnish with fresh raspberries and whole almonds, if desired.
Very easy and very tasty smoothie. I made this for my cancer-patient fiance, who is unable to eat much in the way of solid foods now. Becuase he needs to increase his protein intake, I omitted the almond extract and instead used about 1/4 cup of raw slivered almonds. I also used slightly less than the stated amount of raspberries, simply because that's what I had on hand, and used the lesser amount of honey. The result? A tasty, nutritious smoothie that he ~really~ enjoyed. Can't get much easier or better than this! Thanks Sharon! :smile:
Loved this! I used your recipe for almond milk and frozen bananas. Next time I think I'd cut back to one banana, but that's just personal preference. This was creamy and rich with lots of wonderful nutrients. Even my picky child and dh who doesn't like smoothies enjoyed this one.
This is delicious. I did have to use less frozen raspberries as I thought I had more when I was already in the process of making this recipe. I did cut the banana down a bit per preference and someone else's review. I used http://www.food.com/recipe/almond-milk-356213 for the almond milk. This is not properly food combined but I may make this again because it tastes good.