Michele Laudig talks with Edible Phoenix's own Gwen Ashley Walters. Gwen dishes on her popular ongoing series of original smoothie recipes–and shares a few new concoctions. How did you get int...
- 1 cup low-fat vanilla yogurt
- 2 chilled pears, cored
- 1/2 cup chilled chopped fresh fennel bulb
- 1 teaspoon lemon zest (from about 1/2 a lemon)
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon fennel seeds, crushed
Place ingredients in a blender in the order listed. Blend until smooth.