Raspberry-Beet Smoothie

Raspberry-Beet Smoothie

Ingredients:
2 cooked beets, cooled and coarsely chopped
2 oz (60 g) fresh or frozen raspberries
1 cup cranberry juice, chilled
1 cup low-fat plain yogurt

Directions:
Chilled raspberries for garnish (optional)
1. In food processor or blender, puree beets, raspberries, and cranberry juice until smooth.
2. Pour through strainer into large pitcher. Whisk in most of the yogurt.
3. Pour into 4 glasses and top with remaining yogurt. Garnish with extra raspberries, if using. Serve
immediately.