THE FOLLOWING POST IS SPONSORED BY FITFLUENTIAL ON BEHALF OF DAISY COTTAGE CHEESE.
I am so so thrilled that y’all are enjoying the Blended series! I have had (and am still having) a fantastic time creating these smoothie recipes and sharing some of my favorite bloggers in the process.
This first smoothie recipe is so super simple, and (as all of the recipes do) contains only whole, natural ingredients. I have never been a fan of protein powder, so bumping up my smoothies with great natural sources of protein is always a must. I don’t know what it is; I’ve tried many different powders and none of them are as good as plain ol’ food.
And you know what? I’m totally okay with that!
How are y’all with cottage cheese? I know it can be a love or a hate, and for me it’s a GREAT BIG LOVE. Growing up we used to eat it as a snack with just a little black pepper, and my mom often used it in lieu of ricotta in lasagna. It’s a favorite in my house, and so when I was asked to create a recipe using Daisy cottage cheese in a recipe I knew it would be a perfect fit for this smoothie series! Great protein, only 4 ingredients, and easy to find which one you want (low fat always have the light blue lids, and the 4% fat is dark blue!) in the dairy aisle. Done and done.
The cottage cheese lends a great cheesecake-y flavor to this smoothie in addition to some delightful creaminess, PLUS every 90 calorie 1/2 cup serving of Daisy Low Fat Cottage Cheese is packed with 13 grams of protein. #winning, right?
When it comes to smoothie recipes I always like mine to be a good mix of thick but still drinkable. I’m not a big fan of using a spoon to eat them, but they definitely need to be thicker than the milk used to make them. I love the way frozen strawberries work in this recipe, but feel free to play around with the ratios or use fresh ones in season. I used about 1/2 teaspoon of stevia to sweeten mine to make it a nice and cheesecake-y sweetness, and it was the perfect way to feel pampered and healthy at the same time!
Ingredients
- 1 cup almond milk (or other milk of choice)
- 1/3 cup Daisy brand cottage cheese
- 1 cup frozen strawberries
- 1/2 teaspoon vanilla extract
- stevia or honey to taste
Instructions
- Combine all ingredients in a high-speed blender and blend until smooth.
- **Note: spinach works great as a green component if you wish to add one!**
Do you know how many carbs is in one these drinks
Hi Karen! I’m not sure because I didn’t do a nutritional analysis, but I bet it would be fairly simple to do a quick calculation with the specific ingredients you use!
This sounds awesome!! I do love cottage cheese, although I have kind of forgotten about it more recently. I DO use it in veggie lasagna though, and that is simple.
I’ll be trying this smoothie, for sure!
aloha, and thank you
I’m a new cottage cheese fan. and it must be blended. and full fat, hehe! š
Brilliant idea!! Can’t wait to try this out!
I can’t wait to try cottage cheese in smoothies. It has NEVER occured to me to use it. I often use protein powder or greek yogurt. Hubby might even like this one!
It seriously adds such a great consistency!
I love cottage cheese, too! My mom also uses it in lasagna and cheesecake š This sounds delicious. And I agree that real food is always wayyy better than protein powders!
OH this looks good!! It says you need a high-powdered blender? Will it work with just a regular old one? Because I need this smoothie in my life.
This is brilliant and looks like it would be perfect for a warm, sunny morning! (I’m still holding out hope that Chicago will get a few of those eventually!)
I’ve always make my smoothies with cottage cheese – it’s the best texture (smooth and creamy) when blended. I also have always added lowfat cream cheese to mine because it gives it more of a true cheesecake oomph! Most people wrinkle their nose when I say to use cottage cheese because they hate the texture – they don’t seem to get that once it’s blended, it’s creamy! Being protein filled is a plus!!
But try some cream cheese (a couple of tablespoons) and see how you like it.
And if you really want to take it up a notch to a cake batter taste, add Watkins butter extract. Sounds gross but I promise it is good. I use that and vanilla always!! Try it!