Wild Blueberry Basil Cheesecake Smoothie

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By Kara Lydon, The Foodie Dietitian

Wild Blueberry Basil Cheesecake Smoothie Picture


1 cup (250 ml) frozen wild blueberries
3 large basil leaves
1/2 cup (125 ml) coconut milk
1/2 cup (125 ml) plain low-fat Greek yogurt
1/4 cup (63 ml) cottage cheese
2 tsp (10 ml) vanilla extract
2 tbsp (30 ml) graham cracker crumbs
2 tsp (10 ml) flax seeds
2 tsp (10 ml) vanilla protein powder
½ tsp (2.5 ml) lemon zest

Optional Toppings:
graham cracker crumbs
basil leaves


  1. Place all ingredients in a blender and process until smooth and creamy.
  2. Pour into glass; garnish if desired.
  3. Serve immediately.

Wild Blue is Good for You!