Pineapple Raspberry Smoothie
4 servings
20 minutes
This refreshing pineapple and raspberry smoothie is a true ode to the Mediterranean sun. The combination of sweet pineapple and the gentle tartness of raspberries creates a harmonious flavor that both invigorates and comforts. Buckwheat flakes add texture, while rice vanilla milk gives the drink a creamy softness. This smoothie is perfect for a summer breakfast or light snack, filling you with energy and freshness. It can be served in a tall glass bowl adorned with mint leaves that enhance its natural freshness. It not only delights the taste buds but also offers health benefits: pineapple is rich in vitamins, while raspberry is a powerful antioxidant. A true delight for gourmets seeking a healthy lifestyle!
1
Peel a piece of pineapple (I have 700 grams, which is half a pineapple) and remove the core. Cut into medium pieces.
- Pineapple: 700 g
2
Raspberries can be placed frozen and can be thawed overnight on the top shelf of the refrigerator.
- Frozen raspberries: 300 g
3
Take 200 ml of rice milk (if unavailable, it can be replaced with low-fat milk), buckwheat flakes, mandarin slices, and pineapple and blend at high speed.
- Vanilla rice milk: 300 ml
- Buckwheat flakes: 3 tablespoons
- Pineapple: 700 g
4
Let it stand for about 10-15 minutes — during this time, the buckwheat flakes will swell.
5
Add another 100 ml of rice drink and blend again. If the smoothie is still thick, adjust to the desired consistency with water or rice drink.
- Vanilla rice milk: 300 ml
- Vanilla rice milk: 300 ml
6
Decorate with fresh mint leaves.
- Mint: to taste
