8 October 2011


how to: the perfect smoothie

Story by Anna Kidman

Photography by Anna Kidman

We ask an expert for a smoothie recipe that can be integrated into our morning repertoire.

It’s hard to pass up a delicious smoothie. Their velvety soft texture and creamy goodness is the perfect morning after relief from the excesses of a late night before, or can serve simply as a quick and easy meal in a glass for those on the go. The trouble with smoothies, however, is that some are good for you, while others can be very very bad.

Think excess calories in the form of fat laden ice cream or milk – something we could all do without. In our quest to determine the difference between a good and a bad smoothie, we turned to professional smoothie maker and sometimes Master Chef guest, Mathew Metcalfe of Icing on the Cake for his perfect smoothie recipe.

The Berry Madness Smoothie


1 scoop of Cone Kings Artisan ‘Wild Berries’ frozen yoghurt (extra healthy because it’s rich in probiotics)
70ml fresh yoghurt
200ml trim milk
125 grams of frozen berries (we use boysenberries and raspberries)
1 tablespoon manuka honey to add some natural sweetness.

Mathew’s top tip: “Use frozen berries. Frozen berries that have been industrially flash-frozen as soon as they come off the branch are richer in nutrients and anti-oxidants than fruit that’s been left sitting on the shelf. The frozen nature of the berrys also adds a nice texture and keep it cold.”

Add all of the ingredients to the blender and blend for 2-3 minutes to ensure a smooth consistency.

Pour into a tall glass and drink immediately.

With less than 20 grams of sugar per serving, 6 grams of dietry fibre and at least 600mg of calcium, this smoothie madness is the perfect cooked breakfast alternative.

To buy Cone Kings Artisan Made Frozen Yoghurt visit Cone Kings for stockist details.

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