Recipe courtesy of the Oaks at Ojai
1 ½ cups mashed fresh fruits
Recommended: strawberries, peaches, melons, mango, papaya, blueberries in any combination—preferably fruit in season
1 ½ cups low fat buttermilk (use 1.5 cups of unsweetened non-dairy milk of your choice + 1 teaspoon of apple cider vinegar or lemon juice and let sit for 5-10 minutes before adding)
Combine in a blender and process to liquefy.
If you use seasonal ripe fruit, no sweetener should be needed. If you do feel the need to sweeten, use small amounts of honey or agave, keeping in mind that they each have about 30 calories/teaspoon. You can also sweeten with apple juice concentrate (1 tsp./cup) or, especially if you are interested in extra potassium, add some fresh banana, bearing in mind that the calorie count will change.
This can be served in chilled glass bowls or even in a frosted glass for sipping. Garnish with a piece of fresh mint for an enticing first course on a warm summer day for lunch.
If combined with ice (1/2 & ½), this will translate into a lovely fresh fruit smoothie for an afternoon pick- me- up with a half cup having about 30 calories. You can even use frozen fruit when you make your smoothie, and it will be extra thick and creamy. At The Oaks, this what we call a “snack” as opposed to a “treat”—something that provides some fuel for your body and does not compromise your caloric intentions!
Another suggestion for fresh fruit: use fresh or frozen mango, pineapple and banana and process in your food processor until creamy—delicious with a squeeze of lemon or lime combined with it. You will have made a fresh fruit sorbet with about 50 calories in a ½ cup serving! Strawberries are also wonderful prepared this way. Experiment with fruit combinations and find your favorite.
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