A LITTLE FLOUR. A LOT OF HEART. Made with love (and a little mess).

Drinks · MILI’S PHOTO JOURNAL

Mixed Berry Smoothie

Blueberries, blackberries and raspberries make a deep-purple smoothie with a frothy top.

5 minEasy2 smoothies, about 300 ml each

A LITTLE KITCHEN BACKSTORY

Let’s make something lovely.

Blueberries, blackberries, and raspberries make a lively blend of sweet and tart. Their deep color turns this quick smoothie a rich purple.

A small amount of yogurt softens the sharpness without hiding the berry flavor. Blend until the fruit is broken down, then enjoy the naturally foamy top.

APRON OPTIONAL. APPETITE ENCOURAGED.

Mixed Berry Smoothie

PREP5 minCOOK0 minTOTAL5 minMAKES2 smoothies, about 300 ml each

What you’ll need

Smoothie

150 g fresh blueberries (about 1 cup)
100 g fresh blackberries (about ⅔ cup)
100 g fresh raspberries (about ¾ cup)
120 g plain yogurt (½ cup)
180 ml cold whole milk (¾ cup)
15 ml maple syrup (1 tbsp)

Let’s do this

1
Rinse
Gently rinse the berries under cool running water and drain well. Discard any spoiled berries.
2
Blend
Add the milk, yogurt, berries and maple syrup to a blender. Blend for 60 seconds, until the fruit is finely broken down.
3
Serve
Pour into two glasses. Leave the foam on top or let it settle for a minute, then stir and drink.

Allergen heads-up

Milk. Check every ingredient and substitute for your own needs.

THE LITTLE THINGS THAT MAKE A DIFFERENCE

Before the happy first bite.

01

Berry seeds remain even after blending; strain through a fine sieve if you prefer a smoother drink.

02

Use cold fruit and milk so you do not need ice.

Save some for later

Cover and refrigerate at 40°F (4°C) or colder for up to 24 hours. Stir before drinking; separation is normal.

YOU MIGHT BE WONDERING

A few kitchen questions.

THE REAL-LIFE CAMERA ROLL

From my kitchen.

the beautiful & the messy