Blackberries and purple grapes contain high levels of fluid-balancing potassium and essential bioflavonoids, while the addition of live natural yogurt boosts intestinal flora and calcium intake.
125 g (4 oz) blackberries, fresh or frozen
300 ml (10 fl oz) purple grape juice or 400 g (13 oz) fresh purple grapes, juiced
3 tablespoons natural live yogurt
If using fresh grapes, juice them, then place in the blender with the other ingredients. Process until smooth. Serve immediately.
Makes 350 ml (12 fl oz) or 1 large glass
Vitamin C 20 mg • Potassium 468 mg • Calcium 162 mg • Iron 3.5 mg • Calories 200
