Wild Blueberry Basil Cheesecake Smoothie
By Kara Lydon, The Foodie Dietitian
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
graham cracker crumbs
- Place all ingredients in a blender and process until smooth and creamy.
- Pour into glass; garnish if desired.
- Serve immediately.
Wild Blue is Good for You!