This tangy smoothie is a perfect way to use up leftover cranberries from your holiday celebrations. It gets a touch of sweetness from maple syrup, and wheat germ gives it a nutty note as well as a dose of iron, zinc and B and E vitamins.
1/2 cup frozen cranberries, plus one thinly sliced cranberry for garnish
3/4 cup ice cubes
1/3 cup lowfat vanilla yogurt
1/4 cup orange juice
1 to 2 tablespoons pure maple syrup
1 tablespoon toasted wheat germ
Put the frozen cranberries, ice cubes, yogurt, orange juice and maple syrup into a blender. Blend on high until smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. Add 1 to 2 tablespoons of cold water if needed to adjust consistency. Pour into a glass and sprinkle with the wheat germ. Garnish with the sliced cranberry. Stir well before serving.
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