Maple Yogurt Smoothie
Fresh 2002 maple syrup is now reaching the marketplace! All grades are delicious; each has merit for different reasons.
Grade A Light Amber is known in the maple industry as a “maple bouquet,” or a very delicate but clear maple flavor. Grade A Medium Amber and Dark Amber are used more as table syrup, and Dark Amber is particularly good for baked goods. Grade B Amber is very dark, intensely flavored, and is made late in the season.
There are almost unlimited possibilities for maple smoothies. The author has used bananas here, but soft berries in season are also terrific; any soft fruit will work. Let your imagination guide you, bearing in mind the proportions of yogurt to maple and fruit.
- 1 cup plain yogurt
- ½ cup milk
- 1/3 cup pure maple syrup
- 1 ripe banana, peeled
- Pinch of cinnamon
- Several ice cubes, crushed
1. Combine the yogurt, milk, maple syrup, banana, and cinnamon in a blender.
2. Add the crushed ice and process until smooth. It’s fine of shards of ice remain after the blending. Serve at once.
Note: To crush the ice cubes, put them in the folds of a tea towel to shatter with a hammer.
Yield: 2 servings
Adapted from Maple Syrup Cookbook, by Ken Haedrich. Copyright (c) 2001 by Ken Haedrich. Reprinted by permission of Storey Books.
Adapted from Maple Syrup Cookbook, by Ken Haedrich.