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Purple sunshine smoothie

Purple sunshine smoothie

1 cup Welch's Frozen Raspberries. 1 cup Welch's Frozen Blueberries. ΒΌ cup nonfat Greek yogurt.

Brush a sheet of filo with oil then fold in half.

Cut in half across the diagonal to make 2 triangles. Place a large spoonful of the filling on one end of a triangle of pastry and fold over to cover the filling, purple sunshine smoothie keep folding until you have a triangular parcel.

Pinch the edges together to seal.

Repeat to make 12 samosas in total. Place on a dampened baking sheet and bake for 15 minutes until crisp and golden.

Create this sweet spread made with many, vanilla beans, sugar and love. This puree would make a generous gift. I have been looking for chestnut recipes lately and I have seen a few that call for certain puree. Since I have a bunch of fresh chestnuts I.

Serve with the yoghurt mixed with the mint sauce.

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Purple sunshine smoothie

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For the topping, cut the squash into chunks and spread on a baking tray. Drizzle lightly with oil and roast for about 25 minutes, or until tender.

Add the ginger and season with a little purple sunshine smoothie and pepper. Meanwhile, heat the oil in a frying pan over a low heat and fry the garlic, onion, carrots and celery for minutes, or until softened.

Add the beef and fry until coloured, breaking up any lumps with a fork.

Add the chopped tomatoes, Worcestershire sauce, bay leaf, stock and rosemary, then bring to the boil.

That period is included in the best-by date on the chicken. But if it turns out okay, hey, you have a whole good mix to use.

Reduce the heat and simmer for minutes until the liquid has reduced by half.

Season to taste with a dash of Tabasco and salt and pepper. Spoon the beef mixture into a medium pie dish and top with the butternut mash.

Bake for minutes.

Top Tips To prevent the pie bubbling over, place the dish on a baking sheet before putting in the oven. ADD the garlic, oregano and rosemary and cook for 2 minutes.

STIR in the flour and cook for 1 minute.

RETURN to a high heat and bring to a boil, stirring regularly, then cover with a lid and reduce the heat to medium and cook for 10 minutes.

ADD the lentils and cook, covered, for a further 10 minutes.