Fresh From Bel-Air: Breakfast-in-a-Glass

On the sun-drenched patio at the Hotel Bel-Air, executive chef George Mahaffey serves an eye-opening breakfast-in-a-glass, a strawberry-mango-yogurt frappe.

Mahaffey features his liquid morning starter in a “health” menu consisting of a smoked salmon omelet made with egg whites (eliminates the cholesterol and fat in the eggs), a bowl of grain-rich granola, or, for those who prefer something more substantive, corn crepes with Sonoma ham and grilled tomatoes. “We have a lot of health-conscious hotel guests we have to keep happy,” said Mahaffey.

HOTEL BEL-AIR STRAWBERRY-MANGO-YOGURT FRAPPE

2 1/2 cups diced ripe mangoes (about 2 mangoes)

10 medium strawberries, sliced

2 cups plain yogurt

1 1/2 cups club soda

1/2 cup apple juice

2 tablespoons sugar, optional

Mint sprigs

Combine mangoes and strawberries in blender or food processor and blend until pureed. Add yogurt, club soda, apple juice and sugar. Blend until smooth. Serve at once in chilled glasses. Garnish with mint sprig. Makes about 6 1/2 cups.