Valentine’s Breakfast: Sweetheart Smoothies and Heart Scones
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!
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!