Raspberries and strawberries, in fact berries of any sort, are really good for you. They are low in calories – raspberries, for example, are just 64 cals per cup. They are high in Vitamin C and a cup has 8g fiber – one third of the amount recommended daily for good health. Oh, and did I say they are oh-so-o-o-o tasty.

Raspberries are heart-healthy, too. Studies show that in women who eat 3 servings a week or more, the risk of heart disease is reduced by 32%. Now that is good news for a simple change in lifestyle!

Then when we throw in some yogurt for protein and probiotic goodness and ginger for a little zing and warmth, we have one really wholesome, healthy and flavor-full smoothie.

The recipe comes from Wendy Bazilian, DrPH, MA, RD, at Driscolls the fruit farmers and you’ll find the details over the page. Wendy gives some facts to remember about raspberries …

They’re packed with nutrition.
Here’s a surprising fact: one cup of raspberries contains a whopping 8 grams of fiber in a mere 64 calories! They are low in total fat and have no saturated fat or cholesterol. They are an excellent source of vitamin C and contain a number of phytonutrients.
 

They are versatile.
Vibrant and delicious, raspberries strike the perfect balance between tart and sweet. This makes them versatile and easy to incorporate in a number of tasty and beautiful ways across the flavor landscape from breakfasts, to salads, to grain dishes
 

They require a little extra TLC—a little extra ‘love’.
Raspberry handling tips: Always keep your berries refrigerated, and gently rinse them in a colander right before you’re ready to eat or use them. I also recommend keeping them in their packaging when storing them in the refrigerator.
 

They’re delicious! Straight out of the bowl or mixed into meals, they’re tasty! Nutrish and delish.

 

Please turn to the Next Page (click button below) for the recipe …

 

 

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