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New York Egg Cream |
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SERVES TWO
TO THREE
1/2 cups fresh raspberries, chilled
1 cup plain yogurt, chilled
1 1/4 cups freshly squeezed orange Juice, chilled
1 tbsp fresh lemon or lime juice
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1 |
Place the
raspberries and yogurt in a food processor or blender.
Process for about 1 minute, until smooth and creamy. |
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2 |
Add the
orange juice and the lemon or lime juice to the raspberry
and yogurt mixture.
Process for about yogurt, 30 seconds, or until thoroughly
combined. |
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3 |
Pour into
tall glasses and serve immediately. |
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Variation:
For a super-chilled version, use frozen raspberries or a
combination of frozen summer berries such as strawberries,
redcurrants and blueberries instead of fresh. Blend until
smooth.
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