Layered Wheatgrass Raspberry Smoothie With Fruit Toppings Food

LAYERED RASPBERRY DREAM

Steps:

• Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
• Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
• Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
• Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.

BANANA RASPBERRY SMOOTHIES

Steps:

• Combine the raspberries, banana, orange juice, milk, yogurt, honey and ice in a blender and process until smooth and serve.

RASPBERRY-VANILLA SMOOTHIE

Steps:

• In a small saucepan, bring the sugar and water to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes.
• Pour the cooled syrup into a blender. Add the yogurt, raspberries, apple juice, vanilla, and ice. Blend until the mixture is smooth and thick.
• Pour into glasses and serve.

LAYERED WHEATGRASS RASPBERRY SMOOTHIE WITH FRUIT TOPPINGS

Steps:

• To get two different colored smoothies, you need to prepare two separate blends:
• For the green blend, wash wheatgrass, spinach and apple.
• Cut avocado in half, remove core and spoon the flesh directly into container. Peel mango and add one half to the container. Add apples, wheatgrass, spinach, lemon juice and a little water.
• Do not add too much water otherwise you won't be able to layer the blends.
• Blend on maximum speed until you have a uniform green smoothie color and consistency. Pour green smoothie mixture into a bottle. Rinse container briefly.
• For the pink mixture: place raspberries and peeled bananas in the container, add a dash of water, and blend on maximum speed for about 1 minute.
• Now layer the smoothie in 300 ml glasses. Pour the pink raspberry banana smoothie first, then the wheatgrass smoothie and so on.
• You can repeat this as many times as you like!
• Enjoy with all your heart!

LAYERED SMOOTHIES

Steps:

• For the mango-peach smoothie: Add the mangoes, peaches, nectar and yogurt to a blender and blend until smooth. Add lime juice and honey to taste if needed. Pour into a pitcher and refrigerate until very cold.
• For the strawberry-banana smoothie: Combine the strawberries and sugar in a bowl and let macerate for 30 minutes in the refrigerator. Add the macerated strawberries and some of the juices, the frozen banana and yogurt to a blender and blend until smooth. Add lemon juice to taste if needed. Pour into a pitcher and refrigerate until very cold.
• Fill each glass half way with the mango-peach and then fill to the top with the strawberry-banana. Mix together the finely diced mango, peach and strawberries in a small bowl and top each glass with some of the fruit for garnish.