Roasted Peach and Raspberry Smoothie


From our very own Cycling Chef, better known as Trainer – Todd Morgan


  • 2 peaches, halved and pitted
  • 1 pint fresh raspberries
  • 1 cup nonfat Greek yogurt
  • 1/2 cup peach nectar
  • Touch vanilla extract

Preheat oven to 375 degrees F. Put the peaches and raspberries on a baking sheet and roast, turning once, until very soft and caramelized, about 30 minutes. Remove to a plate and let cool. The fruit can be roasted a day ahead of time and stored in a container with a tight-fitting lid for up to 1 day.
Combine the fruit, yogurt, peach nectar, vanilla and 1 cup ice cubes in a blender and blend until smooth. Divide among 2 large glasses. You can also add your favorite protein powder or shake mix for added benefits.

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