|2 cups / 500 ml||plain kefir|
|1 cup / 250 ml||raspberries, frozen when fresh are out of season|
|ice, if desired|
In a blender, combine kefir, raspberries, and banana. Purée until smooth. Serve cold.
Per 1.5 cup (375 ml) serving: 230 cal, 10 g pro, 2.2 g total fat (2 g saturated fat), 45 g carb, 5 g fibre, 13 mg chol, 123 mg sodium
Note: Kefir typically contains three times the amount of probiotic cultures than yogurt. To make kefir, milk is fermented with a mixture of 10 to 20 different types of probiotic bacteria and yeasts; most yogurts are made using only a few. A higher probiotic count per serving means bigger potential benefits to your digestive health and immune system. Growing evidence suggests that some probiotics can help prevent allergies and eczema, alleviate bloating and constipation, treat inflammatory bowel disease, lower elevated cholesterol and possibly guard against colon cancer.
Source: Leslie Beck's Healthy Kitchen