Brunches Recipes - Peachy Keen Smoothie

Ingredients

• 185 g (3/4 cup) low-fat peach and mango yoghurt

• 185 ml (3/4 cup) apricot nectar, chilled

• 60 g (1/2 cup) raspberries

• 300 g (1 1/2 cups) ripe diced peaches

• 8 large ice cubes

• peach wedges, to serve

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Method:

1. Put the yoghurt. nectar, fruit and ice in a blender and blend until smooth.

2. Pour into two glasses and serve with the peach wedges.