Cherry Cranberry Shake Food

CHERRY AND CRANBERRY COBBLER

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
• Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
• For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.

CRANBERRY SMOOTHIE

Steps:

• Blend almond milk, banana, mixed berries, and cranberries in a blender until smooth; refrigerate until chilled, at least 1 hour.

CRANBERRY CHERRY SMOOTHIE

Steps:

• Place the orange zest, juice and segments in the blender, followed by cranberries and cherries.
• Add the Greek yogurt, almond milk and agave nectar to the blender cup/canister.
• Blend until smooth. If you want it thinner, add a touch more almond milk.
• Enjoy!

CHERRY-CRANBERRY SHAKE

Steps:

• In a blender, process all ingredients until smooth.
• Serve immediately & enjoy!

CHERRY SMOOTHIE

Steps:

• Tip all the ingredients into a blender and blitz until smooth. Adjust the thickness to your liking with 50-100ml cold water. Serve in four glasses or chill for up to 24 hrs, giving a good stir before serving.