Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Raspberry Cream Pie Smoothie - vegan, low sugar, high protein, high in antioxidants || Eat Spin Run Repeat

Raspberry Cream Pie Smoothie


  • Author: Angela @ Eat Spin Run Repeat
  • Total Time: 10 minutes
  • Yield: 1 serving 1x

Description

Surprisingly low in sugar and delightfully fruity, this Raspberry Cream Pie Smoothie tastes like a summer dessert and is loaded with skin-boosting antioxidants.


Ingredients

Scale

Instructions

  • Place all ingredients except for the ice in a blender. Blend until almost smooth.
  • Add in the ice, then blend on high until all ice is crushed. If you want a thicker consistency, add a few more ice cubes.
  • Pour into 2 glasses, garnish and serve.

Notes

  • Frozen raspberries work well here to help maintain a nice thick consistency, but fresh ones work well too – you’ll just need a bit more ice.
  • Coconut whipped cream can be purchased from the frozen section of Whole Foods. Alternatively, you can make it by whipping the cream from a can of chilled full-fat coconut milk with a hand mixer. Just be patient – it WILL turn into whipped cream eventually! Add 1-2 tbsp maple syrup or sweetener of choice to taste, if you like.
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Category: breakfast, smoothie, dairy free, gluten free, vegan, vegetarian, low sugar, high protein, anti-inflammatory, nut free
  • Method: blender

Nutrition

  • Serving Size: entire recipe (without toppings)
  • Calories: 369
  • Sugar: 8g
  • Sodium: 343mg
  • Fat: 13g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 14g
  • Protein: 35g
  • Cholesterol: 0mg