1 cup cranberry juice
One 8-ounce (net weight, not 1 cup) container unflavored yogurt
¼ cup White Grape Syrup (see recipe)
½ cup canned or fresh peach nectar
Ice cubes

Combine the juice, yogurt, white grape syrup and peach nectar in a blender and process briefly to blend. Add enough ice to measure 3
Cups and process until the ice is mostly crushed and the smoothie is fluffy. Serve immediately.

Note: For a sweeter taste, simply add sugar or your favorite artificial sweetener.

White Grape Syrup
Makes 1½ Cups

2 (12-ounce) cans of frozen white grape juice concentrate

Place white grape juice concentrate in a 10-inch nonstick skillet over high heat and cook until the juice comes to a boil and foamy bubbles cover the entire surface, about 10 to 15 minutes. Caution: Once the juice starts to foam, the bubbles will rise above the level of the skillet. Immediately reduce the heat to medium, and continue to cook until the juice is reduced to 1½ cups, about 20 minutes more. Let cool, then place in a covered container and refrigerate. Before using the syrup in a recipe, remove it from the refrigerator as you start your preparation, so it will have time to come to room temperature. The syrup will be thinner and easier to pour and measure.

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Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com