Smoothies

Almond Smoothie with Raspberries

This is breakfast in a glass: oats and quark make it filling, ground almonds add a nutty depth, and a generous amount of raspberries keeps it fruity and pink.

3.7Editors’ rating
Taste3.8
Balance3.8
Easy to make3
Popularity15
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  • GlassHighball glass
  • TechniqueBlended
  • DifficultyEasy
  • Time5 min
  • StrengthAlcohol-free
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Ingredients

1

Garnish: A few raspberries · Ice: Served up, no ice

Method

  1. Sort and rinse the raspberries.
  2. Put the milk, yoghurt and quark in the blender first.
  3. Add oats, ground almonds and raspberries.
  4. Blend for about 60 seconds until smooth and serve.

Taste

Thick and creamy with tart raspberry, nutty almond, mild quark and a soft oat body.

About this smoothie

Oats, dairy and fruit are the base of many breakfast smoothies, because together they give body, protein and freshness. Quark, a soft fresh cheese common in Germany, adds creaminess and a mild tang. Ground almonds bring a nutty taste that goes well with raspberries, as in a Bakewell tart.

Raspberries are known to provide fibre and vitamin C, and dairy products provide calcium. The smoothie is thick and filling and suits a busy morning.

Bartender tips

  • Let the oats soak in the milk for 10 minutes for an even smoother texture.
  • Add a teaspoon of honey if the raspberries are tart.

Variations

Vegan
Use almond milk, soy yoghurt and a plant-based quark alternative.

Frequently asked questions

What can I use instead of quark?

Greek yoghurt or cream cheese both work.

Can I use almond butter instead of ground almonds?

Yes, one teaspoon gives a stronger almond flavour.

Can I use frozen raspberries?

Yes, they make the smoothie colder and thicker.

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