Grapefruit and Raspberry Smoothie with Toasted Coconut
|2 tbsp ||shredded unsweetened coconut|
|2 cups ||pure grapefruit juice|
|1 cup ||raspberries, fresh or frozen|
|1 tbsp ||honey|
Preheat oven to 350°F (180°C).
Place coconut on a baking sheet; put in oven for 5 minutes, or until fragrant and lightly toasted. Remove from heat and cool.
In a blender, combine grapefruit juice, raspberries, banana, honey and toasted coconut;purée until smooth. Serve cold.
Per 1-1/2 cup (375 ml) serving: 248 cal, 3 g pro, 5 g total fat (3 g saturated fat), 53 g carb, 7 g fibre, 0 mg chol, 6 mg sodium