Recipe by Janet Taylor McCracken
Start to Finish: 5 Minutes
- 2 large peaches, halved and pitted
- 1 cup fresh raspberries, plus a few more for garnish
- 3/4 cup plain whole-milk yogurt
- 1/3 cup old-fashioned oats
- 3 tbsp. honey
- 1/4 tsp. pure almond extract
- About 6 ice cubes
Trim 2 thin wedges from 1 peach half; reserve for garnish. In a blender, puree the remaining peaches, 1 cup raspberries, the yogurt, oats, honey, almond extract, ice, and 1 cup water until smooth, about 1 minute. Divide between 2 pint glasses. Garnish with the peach wedges and a few raspberries.
And...Freeze! Our advice to you? When you find a ripe peach, buy it! If you have too many, slice them, arrange in a single layer on a parchment-lined baking sheet, and stick them in the freezer. Transfer the frozen wedges to a resealable plastic bag and back into the freezer they go. Toss them right in the blender for smoothies, or thaw for pies or cobblers.
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.