First, I must say I buy blueberries and strawberries in warehouse sizes, freeze them during ‘in season’ times. Costco sells the very large container of the Driscoll’s berries, so I am stocked when fall and winter rolls around.
I enjoy lots of frozen smoothies during the warm months. No matter the season, my smoothie is always frozen!
I have done several recipe and blog posts on the many ways of incorporating vegetables and fruits into a frozen meal. This will be the first time making a frozen smoothie using raspberries! Thanks to Danielle at The Baddish Group for the Driscolls coupons!
Since I really like ginger, decided to make this smoothie from Driscoll’s site: Ginger Raspberry and Strawberry Smoothie.
View it on YouTube: Ginger Raspberry and Strawberry Smoothie
More of their recipes can be seen their website: http://www.driscolls.com/healthy/raspberries.php and YouTube.
The ginger flavor was mild as were the other flavors. Neither flavor overwhelmed the others. It was delicious and refreshing.
Ginger Raspberry and Strawberry Smoothie
1/4 cup unsweetened almond milk
1/2 cup 0% Greek yogurt
1 1/2 teaspoons grated peeled fresh ginger(or thinly sliced)
1 pkg. stevia sweetener( or 1 tbsp honey)
1 cup Driscoll's Strawberries, sliced, frozen
1/2 cup Driscoll's Raspberries, frozen
1. Blend all ingredients in a blender until pureed and smooth, stirring several times. Serve immediately.
Nutrition (per serving): 160 calories, 1.8g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, <1g saturated fat, 0mg cholesterol, 90.5mg sodium, 42.8mg calcium, 409.2mg potassium, 50.5mcg folate, 58.3mg phosphorus, 20.5mg phytosterols, 0mcg lycopene, 1.8mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 105.7mg vitamin c, <1mg zinc, 26g carbohydrates, 7.6g fiber, 18.4g net carbohydrates, 14.8g sugar, 5.2g fructose, <1g galactose, 4.2g glucose, 0g lactose, 0g maltose, <1g sucrose, 12.3g protein, 0mg caffeine, 60% calories from carbohydrates, 10% calories from fat, 31% calories from protein.
To freeze berries, stem, gently wash and drain. They can also be left on paper towels on a large baking sheet on counter overnight to dry, if the area is below 75 degrees.
Prepare berries, cover a baking sheet with cellophane wrap. Place each berry top down, not touching. Cover baking sheet with cellophane. Place in freezer until frozen, usually overnight. Remove, using wrap, quickly lift berries and pour into a zipper bag or freezer container. Return to freezer until ready for use.