Raspberry Cheesecake Smoothie Recipe

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With so many of us focusing upon our health these days, we’re looking for healthy breakfast ideas which often includes smoothie recipes. Let’s be honest folks, many of them taste like dry chalk and it can be disappointing to throw perfectly good fruits and veggies into the blender to find out the result is nothing short of gross.

Thankfully I’ve found quite few smoothie recipes which I actively share here, today’s is a high-protein smoothie recipe that has a thicker consistency, much like a milk shake. It’s a raspberry cheesecake smoothie (yes it really tastes like cheesecake) which uses cottage cheese and is delicious!

Cottage cheese is a great option in recipes to boost up your protein levels, while keeping the carbs and fats low. Cottage cheese has a high content of casein protein (a longer-lasting protein) which keeps you feeling fuller longer.

Raspberry Cheesecake Smoothie Recipe

(Serves 1)

Raspberry Cheesecake Smoothie recipe from SoberJulie.com

INGREDIENTS:

  • ½ cup skim milk
  • ½ cup non-fat cottage cheese (I used Nordica 0%, 90 calories per ½ cup)
  • 2 tablespoons honey
  • ½ tsp vanilla extract
  • 1 cup raspberries (I use frozen for convenience)

Raspberry Cheesecake smoothie recipe ingredients

PREPARATION:

Raspberry Cheesecake Smoothie SQ WM

Thankfully this one is simple for early mornings! Place all ingredients into the blender and blend on medium/high until it reaches your desired consistency. For those who prefer something sweeter, feel free to omit the honey and use sweeteners.

Pour into glasses and enjoy!

Nutritional Information: 312 Calories, 1g Fat, 52 Carbohydrates, 40 Sugar, 206 Sodium, 27 Protein

5.0 from 3 reviews
Raspberry Cheesecake Smoothie Recipe
A protein-rich raspberry cheesecake smoothie which has a thick consistency.
Author:
Cuisine: Canadian
Recipe type: Smoothie
Serves: 1
Prep time: 
Total time: 
Ingredients
  • ½ cup skim milk
  • ½ cup non-fat cottage cheese (I used Gay Lea Nordica 0%, 90 calories per ½ cup)
  • 2 tablespoons honey
  • ½ tsp vanilla extract
  • 1 cup raspberries (I use frozen for convenience)
Instructions
  1. Place all ingredients into the blender and blend on medium/high until it reaches your desired consistency.
  2. Pour into a glass and enjoy.
Nutrition Information
Serving size: 1 Calories: 312 Fat: 1 Carbohydrates: 52 Sugar: 40 Sodium: 206 Protein: 27

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Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Comments

  1. WendyJ says

    I like cottage cheese in lots of different things, but my favourite is in Paska spread. Paska is a special Easter bread, and the spread is yummy – plus it brings back happy childhood memories.

  2. Glogirl says

    I’m generally not a breakfast eater, but if I were to eat a good breakfast I would have cereal, yogourt, a banana and fruit juice.

  3. Judy C (Judy Cowan) says

    My healthy breakfast includes steel cut oatmeal, banana & yogurt. Or if I am in a hurry a smoothie with fruit, almond milk & yogurt – never thought about putting cottage cheese in it, will definitely have to try that out!

  4. ginette4 says

    I usually don’t eat breakfast I usually have some water and a tea, but when I do it’s either crepes or eggs and bacon..I know not very healthy is it

  5. Joan says

    For breakfast I eat a mixture of stone ground oatmeal, greek yogurt, milk, chia seeds and I add different fruits on top. It is soooo delicious and I never tire of it.

  6. Chandra Christine O'Connor says

    I usually eat egg whites with mushrooms, cherry tomatoes, and green peppers cut up into it. if not that then regular oatmeal and I heat up frozen fruit to sweeten it up.

  7. Florence C says

    For a healthy breakfast I like to change it up daily, Cream of wheat, raisin bran, fruit and once a week I have eggs, bacon and toast.

  8. Keri says

    My healthy breakfast typically consists of almond/cranberry oatmeal, that I add chia, hemp hearts and almond butter to. I also like at and either cottage cheese, or hard boiled egg on the side.

    • Michelle Horncastle says

      substitute brown sugar with coconut sugar (half the amount listed in recipe), used coconut milk and ommitted butter entirely, still amazing!

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