Roasted Peach and Blackberry Smoothie

• 2 peaches, halved and pitted
• 1 pint fresh blackberries
• 1 cup nonfat Greek yogurt
• 1/2 cup peach nectar
• Touch vanilla extract

1. Preheat oven to 375 degrees F. Put the peaches and blackberries on a baking sheet and roast, turning once, until very soft and caramelized, about 30 minutes.
2. Remove to a plate and let cool.
3. The fruit can be roasted a day ahead of time and stored in a container with a tight-fitting lid for up to 1 day.
4. Combine the fruit, yogurt, peach nectar, vanilla and 1 cup ice cubes in a blender and blend until smooth.
5. Divide among 2 large glasses.

peaches, fresh blackberries, yogurt, vanilla

Taken from www.foodnetwork.com/recipes/bobby-flay/roasted-peach-and-blackberry-smoothie.html (may not work)