Cherry bakewell smoothie [Dairy free]
![Cherry bakewell smoothie [Dairy free]](https://i0.wp.com/www.thecandidkitchen.com/wp-content/uploads/2015/04/cherrysmoothie20.jpg?fit=400%2C600&ssl=1)
The first heat wave of the year is here so the pub gardens are overflowing and everyone is having their lunches in public parks.
My idea of enjoying sunshine is not sitting outside at a pub but sitting outside at my favourite coffee house enjoying an affogato and having a sweet tart.
It is not cherry season yet, I learnt the hard way after having a huge craving for them and not finding them in the fresh fruit section in the supermarket. Thank goodness for frozen fruit and veg, am I right?!
Excited with the prospect of cherry tarts, cherry cakes and cherry jam I almost forgot I have to lose 6lbs before my wedding in August. So I made cherry bakewell tart transform into a dairy-free smoothie and I am hooked!
The cherry bakewell tart is a British institution, it is a lovely combination of frangipane and cherries ladden with icing sugar. So have all the taste with a fraction of the calories in 2 easy steps!
Cherry bakewell smoothie
150g pitted cherries
80g sugar
300ml almond milk
3 heaped tbsp of ground almonds
Honey to taste
1. Put cherries, sugar and 100ml of water over low heat and let it cook until mixture starts to simmer, after it has been bubbling for a couple of minutes remove from heat. Place it in a food processor and sieve it to get rid of the bits. Chill in the fridge.
2. Once the cherry mixture has chilled blend the almond milk, ground almonds and honey to taste. Pour the cherry mixture into a glass and then top it up with the almond mixture.
