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“This smoothie is packed with healthy ingredients and is an innovation way of using muesli. An extra drink can be stored overnight in the refrigerator, although you'll probably need to add more milk in the morning as it will undoubtedly thicken on standing. Apricot and ginger are perfect partners in this divine drink. It makes an incredibly healthy, tasty breakfast, but is so delicious and indulgent that you could even serve it as a dessert after a summer meal. From the Big Bean Cookbook. NOTE: Choose unsulphured dried apricots for the healthiest choice of dried fruit.”
READY IN:
5mins
SERVES:
2
YIELD:
2 smoothies
UNITS:
US

Ingredients Nutrition

  • 1 piece preserved gingerroot, plus 2 tablespoons syrup from the ginger jar
  • 14 cup ready-to-eat dried apricot, quartered
  • 12 cup scant natural muesli (granola)
  • 1 cup scant low-fat milk

Directions

  1. Chop the preserved ginger and put in a blender or food processor with the syrup, apricots, muesli and milk.
  2. Process until smooth, adding more milk if necessary.
  3. Serve in wide glasses.

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