A rich, incredibly creamy, and substantial strawberry-raspberry cheesecake smoothie that is served for breakfast and tastes precisely like cheesecake! with extra protein but without protein supplements.
I’ve been having this smoothie for breakfast on a weekly, and occasionally daily, basis. especially when I’m in a hurry!
You never would have imagined that a typical Strawberry-Raspberry Oatmeal Cheesecake Smoothie could satisfy your hunger!
Strawberry-Raspberry Oatmeal Cheesecake Smoothie
Two years ago, I began creating cheesecake smoothies. Is there any justification for eating dessert for breakfast? Don’t laugh at my terrible photographic skills, but I first fell in love with this White Chocolate Blackberry/Banana Cheesecake Smoothie on my Instagram account two years ago.
My other favorites include this Thick Mixed Berry Cheesecake Smoothie and Coconut Strawberry Cheesecake Smoothie.
Typically, smoothies leave me ravenous and looking like a character from The Walking Dead. however, not these!
Oats, Greek yogurt, cottage cheese (hey protein), and a ton of frozen berries act as ice in THIS smoothie without diluting or watering it down.
Keep pre-cut or hulled frozen fruits in a zip-lock bag in your freezer so they are ready to be thrown into a blender when you need them. And in a few minutes, you have a thick and cooling smoothie.
INGREDIENTS
- 3/4 cup unsweetened almond milk
- 1/2 cup frozen raspberries
- 1/2 cup frozen sliced strawberries
- 1/4 cup cottage cheese
- 1/4 plain, nonfat Greek yogurt
- 2 tablespoons quick oats
- 1 teaspoon honey
- 1 teaspoon natural granulated sweetener (or sugar)
- 1/2 teaspoon pure vanilla extract
- Extra frozen raspberries to serve (they act as ice cubes!)
INSTRUCTIONS
- All components should be smooth after being blended. Add a bit of extra milk if it seems too thick and mix until smooth. Add more frozen raspberries on top.
NOTES
From this Coconut Strawberry Cheesecake Smoothie / Shake, modified