Friday, August 9, 2013

Blueberry Cheesecake Smoothie

Right now the hubs & I are having a "biggest loser" contest.  Both of us are not even remotely considered 'overweight' but we each have 5-10 "vanity" pounds that we'd like to lose.  We've been going since the beginning of July and our end date is on our anniversary later this month.  Winner gets $20 bucks (WOOHOO- Hey!  When you don't have extra disposable income, $20 bucks is awesome.)  

This little extra weight is stubbornly sticking, and I know why.  I have a mouth full of sweet teeth.  I love my sweets.  So I need to cut back and maybe save the sinfully sweet treats for the weekend and have treats like this Blueberry Cheesecake Smoothie to satisfy my sweet tooth during the week.  It hits the spot!  

You can use another kind of frozen berry if desired, strawberry would be good, as would raspberry.  Blueberry happens to be a favorite of mine right now.

Blueberry Cheesecake Smoothie
From Egg Free Bakery, inspired by something swanky (Yes, that's for real)

1 cup frozen blueberries (strawberry or raspberry would be good too)
1-1/4 cups low-fat milk, plus more if needed
1 tbsp sugar-free, fat-free instant cheesecake pudding mix
1 tbsp sugar
Nilla Wafer cookies for garnish (Keebler's is egg free!) or graham cracker crumbs

Combine all ingredients in a blender.  Blend until smooth, adding additional milk as needed until desired consistency is reached. Yield 2 average size smoothies

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