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Valentine’s Breakfast: Sweetheart Smoothies and Heart Scones

February 14, 2008
Valentine’s Breakfast

Happy Valentine’s Day!

We had a delicious breakfast of heart-shaped dried cherry and chocolate chip scones with lemon curd and raspberry conserve, and an appropriately pink “Sweetheart Smoothie.”


We are wild about scones, and this is one of my favorite recipes. I’d posted it previously (you can find the recipe here) so this morning I thought I’d post the recipe for my “Sweetheart Smoothie.” It’s got raspberries, pomegranate juice, yogurt and a bit of honey in it; it’s just tart enough to be a good match against the sweetness of the scones.

More Valentine’s recipes to come later…but for now, enjoy, and sweet wishes to you and your valentine!


Sweetheart Smoothie

Ingredients (makes enough for 2)
2 cups fresh or frozen raspberries
1 cup pomegranate juice (I like Knudsen organic or POM)
1 cup plain yogurt
1 tbsp honey

The quick way to make this is to just blitz all the ingredients in a blender or food processor, and serve (easy!)

If you want to go through the trouble, you can puree the raspberries beforehand (if you’re using frozen, make sure they’ve thawed) and pass them through a mesh strainer to remove any seeds. This will give you a smoother drink, but it’s not necessary at all!

One Comment leave one →
  1. July 29, 2008 10:11 am

    I have been putting raspberries in my smoothies for years and have never thought of straining the seeds out before mixing the puree with the rest of the ingredients. I have always found the seeds a textural annoyance in my summer berry smoothie experience and now that problem is solved. Thank you so much! and by the way this smoothie sounds absolutely divine.

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