Green Cake Batter Smoothie

Happy Wednesday! Here is a mid-week, protein-packed, sweet breakfast treat. 

Green Cake Batter Smoothie

Above are all the ingredients. There is quite a bit of wiggle room with what you can use.

  • I used an unsweetened almond milk. You could use whatever kind of milk you prefer.
  • I used a full fat cottage cheese to give the smoothie the thickness and creaminess of cake batter. You could also use a full fat plain yogurt — Greek would work great! Many times I buy extra cottage cheese or yogurt and freeze a portion of it in ice cubes for smoothies. Popping cubes into the blender is quicker than measuring it out the morning of.
  • Any type of frozen green would work; I like to use the frozen as opposed to fresh because it blends up super nice, and I feel like it lends less of a flavor to the finished product.
  • If you use stevia packets, 1/4 teaspoon of extract is equal to one packet or 1/2 teaspoon of powdered stevia. If you don’t use stevia, you can use a different sweetener of your choice.
  • The xanthan gum is completely optional to further thicken up the smoothie.

Green Cake Batter Smoothie 2 Green Cake Batter Smoothie 3

Green Cake Batter Smoothie (Printable Recipe)
serves 1

1 cup milk
1/4 cup frozen kale
1 scoop vanilla protein powder
1/2 cup cottage cheese frozen in an ice cube tray (each cube is approximately 2 tablespoons, so you’d need 4 cubes)
1/4 teaspoon stevia extract
1/2 teaspoon vanilla extract
splash almond extract
5 ice cubes
1/2 teaspoon xanthan gum (optional)

  1. Blend together the milk, frozen kale and protein powder until the kale is liquified.
  2. Add the remaining ingredients and blend to desired consistency.

Recipe adapted from Dashing Dish.

From Sarah’s Kitchen, With Love

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