with Ginger, Lemongrass and Honey
|Saturated Fat Acids||0.4 g|
|Sugar added||7 g|
|Bread exchange unit||2|
- 2 stalks
- 1 piece
fresh Ginger root (about 30 grams)
- 1 tablespoon
- 5 ounces
- 1 cup
Remove the roots and peel off the hard outer parts of the lemongrass stalk. Finely chop the soft, inner parts of the stalk.
Peel and finely grate the ginger. Squeeze juice from the lemon.
In a small pot, bring the ginger, honey, 1 tablespoon lemon juice and the chopped lemongrass to a boil, then continue to boil for 1 minute and remove from heat. Let cool completely. (Mixture can be refrigerated, covered, overnight.)
Rinse the peaches, wipe dry, halve and remove the pit. Cut peaches into pieces.
Puree the peach pieces, honey-lemongrass mixture, yogurt and soy-rice drink in a blender until smooth. Pour into glasses and serve.