Skinny Raspberry-Chocolate Cheesecake Milkshakes
Prep time: 
Total time: 
Yield: 2 servings
  • 2 medium-large ripe bananas (they should have a few brown spots), peeled, chopped, and frozen
  • ¾ cup cottage cheese (I used 2%)
  • ¼ cup (60 ml) milk (I used skim, but you can use any kind you like)
  • 2-3 teaspoons honey (more or less to taste)
  • 1½ teaspoons pure vanilla extract
  • 1 cup fresh red raspberries, divided (1/4 cup reserved for topping)
  • 2 tablespoons semi-sweet chocolate chips, divided (1/2 tablespoon reserved for topping)
  1. Peel, chop, and freeze the bananas in a single layer 12 hours in advance.
  2. Add the cottage cheese, milk, honey, vanilla, and ¾ cup raspberries to a blender and process until completely smooth.
  3. Add the frozen bananas and process until thick and creamy. Taste and add additional honey if desired.
  4. Add 1½ tablespoons chocolate chips and pulse two times.
  5. Pour into 2 serving glasses, top with the reserved raspberries and chocolate chips, and serve.
Recipe by An Edible Mosaicâ„¢ at