Healthy Smoothies: Raspberry beet smoothie

150g cooked beetroots, coarsely chopped

60g fresh or frozen raspberries

250ml cranberry juice, chilled

225g low-fat plain yogurt

Chilled raspberries, to garnish (optional)

How to make it   10 minutes

1

In a food processor or blender, purée beetroot, raspberries and cranberry juice until smooth.

2

Pour purée through a strainer into a large jug. Whisk in most of the yogurt.

3

Pour into four glasses and top with remaining yoghurt. Garnish with extra raspberries, if you like. Serve immediately.