4th of July Smoothie Cake !!

FromMarilu’s NY Times Bestselling Book,  HEALTHY HOLIDAYS here’s a great recipe for this weekend….or ANY summer day!  (Special thanks to contributor Susan Romito)

 

First layer: 

1 (15 oz) can lite coconut milk

2 bananas

2 apples peeled and cored

2 cups frozen or fresh pitted dark cherries

 

SECOND LAYER:

2 bananas

2 peaches

2 cups apple cider

2 cups frozen or fresh blueberries

 

Line a Bundt pan with plastic wrap. Blend the coconut milk, bananas and apples together in a blender or food processor. If you have an ice cream maker and a lot of time, you can start to freeze the blended mixture in the ice cream maker to make it a little creamier. If not, it can be used as is; it will just be a little more icy when done. Pour the mixture into the pan, then sink the frozen dark cherries evenly around the pan into the “batter.” Place it in the freezer for 2-3 hours or until firm.

Blend the bananas, peaches, and cider, again using an ice cream maker if desired, and pour on top of the first layer. Sink the blueberries into this layer and freeze for 4 hours or until frozen through.

To unmold, invert the pan on a serving plate, remove the pan, and peel off the plastic wrap.

For a fancier cake, you can place sliced fruit and/or slivered almonds or other nuts in a pattern in the pan before pouring the first layer.