Bobby Flay's Roasted Peach and Pistachio Smoothie

This smoothie is unlike any you've had before. When you roast the peaches, the heat will intensify their natural sweetness and create a truly indulgent breakfast!

Recipe from Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle by Bobby Flay, Stephanie Banyas, and Sally Jackson. Copyright 2017 by Boy Meets Grill, Inc.


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3 ripe peaches, pitted and chopped
1/4 tsp ground cinnamon
1 cup 2% Greek yogurt
1/4 cup toasted shelled pistachios or 2 tbsp unsweetened pistachio butter
1 tsp finely grated orange zest (optional)
1/8 tsp pure vanilla extract
1/2 to 1 cup ice cubes, depending on desired thickness

1. Preheat the oven to 375°F.

 

2. Combine the peaches and cinnamon on a rimmed baking sheet and roast, turning once, until the peaches are very soft and caramelized, about 25 minutes. Remove to a plate and let cool completely. The fruit can be roasted up to 2 days ahead of time and stored in the refrigerator in a container with a tight-fitting lid.

 

3. In a blender, combine the fruit, yogurt, pistachios, orange zest, if using, vanilla, and a splash of water, and blend until smooth. Add the ice and blend again until smooth. Divide between two large glasses.

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