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Raspberry~Mango Frogurt Smoothie
from the kitchen of Sharmagne Leland-St. John

2 ripe mangoes
1 cup fresh raspberries
1 6-ounce container of frozen raspberry yogurt
1/2 cup fruit juice or flavoured vitamin water
crushed ice

Peel the mango and slice the fruit off the pit.
Place in the blender wiht the berries and fruit
juice and give it a whirl. Remove the yogurt
from the container, and slice into rounds. Add
to the fruit mixtureand pulse. Add ice and blend
on the "liquify" setting.


NOTE:
Freezing is a good way to store and preserve extra
containers of yougurt bought at bulk food stores
when there are just too many to consume before the
stale date, or if you are packing out of a vacation
home or weekend cabin.






 

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