Antony Worrall Thompson's slow-release breakfast in a glass is a delicious early morning alternative.

 

Blackcurrant breakfast smoothie

 

Who needs Ribena when you can get masses of vitamin C from fresh blackcurrants? And the oats pack in some good fibre – a slow-release breakfast in a glass.

 

Serves 4

  • 2 bananas, rough cut
  • 1 punnet of blackcurrants (200g), stripped from their stems
  • 115g porridge oats
  • 2 tablespoons runny honey
  • 240ml 0% fat Greek yogurt
  • 300ml skimmed milk
  • 12 ice cubes

 

Process all the ingredients in your blender and serve in four glasses.

 

Tip

As long as you use the core ingredients above, you can use any ripe fruits, such as strawberries, raspberries, peaches, apricots and nectarines.

 

Per serving

262 cals

2.9g fat

0.1g saturates

27.4g sugar

4.3g fibre

0.1g salt

0.8g fat per 100g

 

 

Recipe taken from The Essential Low Fat Cookbook by Antony Worrall Thompson (Kyle Books, £20) Photography by Georgia Glynn Smith.