Fall is approaching, but for some reason I have been craving cool, light, summery shakes in the evenings. This week I experimented with a raspberry cheesecake shake recipe. It was the perfect thing to satisfy my craving at the end of these summer days. I’m looking forward to experimenting with some fall pumpkin recipes!
Raspberry Cheesecake Shake FP
1/2 c low fat or fat free cottage cheese
3/4 almond milk
small handful of raspberries
2 tsp Sweet Blend natural sweetener (you can also find it at Amazon here)
Splash of vanilla
Splash of butter extract (optional but will give it a richer cheesecake flavor)
pinch of salt
pinch of glucomoannan (optional all natural thickener that supports steady blood sugar)
1 small handful of ice (optional)
1/2-1 scoop Whey Protein Powder (optional)
Begin by blending cottage cheese and cream cheese in Ninja or other blender. Keep blending until it is smooth and creamy like this:
Once the lumps are all blended, add the frozen raspberries, almond milk, vanilla, Sweet Blend, and salt. Blend until mixed well.
Now you’ll need to decide on your optional ingredients. If you want it to be a little thicker, you can sprinkle in a pinch of glucomannan. Some people prefer their shakes to be thin, more like a milk consistency. I like my shakes to be thicker and fluffier, kind of like a milkshake. If you are like me, add ice. You can stop right there if you’re making this for a snack or you can add half a scoop of protein powder for extra protein. However, if you’d like to eat this for a meal like a smoothie, you can add a scoop of protein powder. This also makes it more frothy and fluffy. You could top it with a small dollop of fat free whipped cream. At this point your shake is low carb and low fat, so it is a fuel pull. However, if you add full fat whipping cream it will be an S.
