Marys Berry Smoothie Recipes

SUPER BERRY SMOOTHIE

Steps:

• Whizz the berries, yogurt and milk together with a stick blender until smooth. Stir through the porridge oats, then pour into 4 glasses and serve with a drizzle of honey, if you like.

BERRY GOOD SMOOTHIE

Steps:

• Blend 16 ice cubes in a blender until crushed. Pour in water and juice. Blend. Pour in frozen berries. Blend until smooth. Pour into chilled glasses.

MIXED BERRIES SMOOTHIE

Steps:

• Puree all ingredients in a blender until smooth.

MIXED BERRY SMOOTHIE MEAL PREP RECIPE BY TASTY

Steps:

• Put fruit in a freezer bag. Seal and store in freezer for up to 8-12 months.
• When ready to use, put milk, Greek yogurt, and frozen fruit into a blender and mix until consistency is smooth.
• Enjoy!

MARY'S BERRY SMOOTHIE

Steps:

• TO MAKE SMOOTHIE Place all ingredients in food processor.Blend for a few minutes. Scrape down sides. Blend for 2 more minutes. Taste for sweetness, adding sugar as needed. If too thick let it sit for a few minutes then stir. If too thin put in freezer for 30 min. to harden. Pour into individual glasses and top with whipped cream. Alternatively, makes a great granita: pour into a 9x13 casserole, freeze for an hour then stir every hour until frozen(once it starts to harden, use a fork and scrape along the top.)

MARY BERRY SMOOTHIE

Steps:

• 1. Add ingredients to blender and hit start!
• 2. Note: Depending on the sweetness of the berries you may want to add some extra sweetener. I like to use just a little bit of honey.

MARY BERRY'S LEMON AND LIME CHEESECAKE RECIPE

Steps:

• To make the crust: place the crushed biscuits, as shown below, together with the butter and sugar, in a medium bowl and stir until the ingredients are thoroughly mixed.
• Turn the crust mixture out into a 20cm (8in) loose-bottomed tart tin and press firmly and evenly over the bottom and up the sides using the back of a metal spoon. Chill for 30 minutes until set.
• To make the filling: place the double cream, condensed milk, and cream cheese in a bowl with the lemon and lime zests. Mix thoroughly. Using a balloon whisk, gradually whisk in the lemon and lime juices and continue whisking until the mixture thickens.
• Pour the lemon and lime filling into the crumb crust and spread it evenly. Cover and chill overnight.
• Up to 6 hours before serving, whip the cream, as shown below, until it just holds its shape. Decorate the top of the cheesecake with swirls of whipped cream and slices of lime, then return to the fridge.