Melon Smoothie

Make this smoothy in June when the melons are at their best.

Serves 4:

Melon Smoothie

Cut the melon, remove the seeds and cut out the flesh. Place it into the blender.
Remove the core and sin of the pineapple and throw it into the blender.
Add the yoghurt and ice cubes and blend for a maximum of 20 seconds until the smoothy is sooth and creamy.
Serve immediately

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Pearly smoothie with coconut milk

Pour 4 peoples:

Pearly smoothie with coconut milk

Cook the tapioca as indicated on their packet in a mixture of coconut milk and semi skimmed milk. Cook on a low heat to avoid sticking, and stir frequently. Add the sugar at the last moment. Allow to cool.
Blend 200g of the strawberries and pour the coulis into glasses. Add 2 strawberries, cut into small pieces.
Now cut the kiwis into small pieces and add those to the strawberries.
Cover with the tapioca milk and refrigerate for at least an hour.
With the remaining fruit, cut into cubes and thread them onto small skewers, alternating red and green.

Serve chilled. This dessert can be prepared 4 hours ahead.

For 4 Smoothies :

The mascarpone and jam should be well chilled.
Wash the stoned cherries and blend them with the other ingredients. For a maximum of 20 seconds .
Serve immediately.

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