Western · Keto
Raspberry Cream Cheese Smoothie
Pink, tangy smoothie that tastes like a raspberry cheesecake in a glass. Cream cheese gives it dessert-bar richness; frozen raspberries do the thickening.
Halal-friendly Vegetarian Easy
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Serves
- 1
5g Net carbs
5g Protein
23g Fat
270 Calories
Per serving
Ingredients
- 1/2 cup (62g) Frozen raspberries
- 2 oz (56g) Cream cheese
- 3/4 cup (175ml) Unsweetened almond milk
- 2 tbsp (30ml) Heavy cream
- 2 tbsp Powdered allulose
- 1/2 tsp Vanilla extract
- 1/4 tsp Lemon zest (optional)
- 1/2 cup Ice cubes
Method
- Add the cream cheese, almond milk, cream, allulose, vanilla, and lemon zest to the blender first.
- Top with the frozen raspberries and ice.
- Blend on high 45-60 seconds until completely smooth — frozen berries can leave seedy bits, so blend longer than feels needed.
- Pour into a tall glass.
- Serve immediately while still slushy cold.
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