4-6 kiwi (depending on size)
8 oz plain yogurt
6 oz pineapple juice
dollop of golden syrup
Place all ingredients in a blender. Pulse until smooth. Divide among two 8 oz glasses or pour into one really big glass and serve.
The other day I asked my friend Heather for ways to use up extra juice and she suggested making a smoothie. When she said that I realized that I don’t think I’ve drank a smoothie before. I’ve seen them, but I think I’ve always associated them with over ripe bananas (which I abhor) and stayed away. Heather reassured me that they can be made with banana free and with yogurt so when I found myself with 6 kiwi on the verge of spoiling, I thought I’d give smoothies a shot. I was a little worried-in addition to my aversion to over ripe bananas, I am also find it difficult to drink large amounts of liquids at one time-but it was great. It had a fresh kiwi flavor, used up a can of pineapple juice I’ve had since I made pineapple cupcakes last June, and I felt virtuous and healthy while drinking it. The recipe did yield a lot of beverage and next time I make it, I will wait until there is some one around to share it with, but it was good enough to make me rethink my avoidance of the smoothie.