Turn colourful fruits into this 5-layered rainbow smoothie. It’s dairy free, and perfect for celebrations.
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For the pink layer, place 1 cup (250ml) milk, 1/3 cup (95g) yoghurt, the strawberries and half the raspberries in a blender and blend until smooth. Pour evenly among serving glasses. Place in the freezer for 30 mins to chill.
For the red layer, place 1 cup (250ml) milk, 1/3 cup (95g) yoghurt, the blackberries, remaining raspberries and acai powder, if using, in a clean blender and blend until smooth. Pour evenly over the pink layer and place in the freezer for 30 mins to chill.
For the purple layer, place 1 cup (250ml) milk, 1/3 cup (95g) yoghurt, the blueberries and spirulina, if using, in a clean blender and blend until smooth. Pour evenly over the red layer and place in the freezer for 30 mins to chill.
For the green layer, place 1 cup (250ml) milk, 1/3 cup (95g) yoghurt, the pineapple, matcha and one-third of the banana in a clean blender and blend until smooth. Pour evenly over the purple layer and place in the freezer for 30 mins to chill.
For the yellow layer, place the remaining milk, yoghurt and banana and the turmeric in a clean blender and blend until smooth. Pour evenly over the green layer and place in the freezer for 30 mins to chill.
Set aside for 15 mins to thaw slightly. Gently stir with a straw to blend the sides slightly before serving.
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