Description
These cheesecake protein smoothies are made with cottage cheese and fruit and packed with antioxidants and protein. NO protein powder needed.
Ingredients
Units
Scale
- 1 to 1 1/2 cups non-dairy milk (full-fat for a richer taste)
- 1/2 cup cottage cheese
- 4 Tbsp frozen canned coconut milk (see notes)
- 1 cup fresh or frozen berries (strawberries or blueberries), plus extra for topping
- 1 tsp vanilla extract
- 1 Tbsp creamy almond butter or cashew butter
- 2 pitted dates or 1 small banana
- Optional: Maple syrup or honey, to taste
- Optional: For a thicker, creamier smoothie - add 1/4 cup vanilla non-dairy yogurt or vanilla Greek yogurt
- Topping: Crushed gluten-free graham crackers or honey granola
Instructions
- In high-speed blender, place milk, cottage cheese and coconut milk cubes. Cover; blend on high speed 1 minute until smooth.
- Add the fruit, sweeteners, nut butter, vanilla, and optional mix-ins. Blend again until combined.
- Taste and adjust sweetness if needed with maple syrup or honey.
- Pour into a one or two glasses, then top with extra berries and crushed graham crackers or granola.
Notes
Prep Option– Freezing canned coconut milk in an ice cube tray is optional, but it creates an ultra-thick and creamy texture. Use 4 cubes (about 1 tablespoon each) for this recipe.
Substitutes – For a nut-free version, swap the nut butter for sunflower seed butter or skip entirely.
- Prep Time: 5 min
- Category: drink
- Method: blend
- Cuisine: American
Nutrition
- Serving Size: 8-10 ounces
- Calories: 221
- Sugar: 14.6 g
- Sodium: 351.7 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Carbohydrates: 25.4 g
- Fiber: 3.6 g
- Protein: 10.6 g
- Cholesterol: 2.3 mg