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)
- Peel, chop, and freeze the bananas in a single layer 12 hours in advance.
- Add the cottage cheese, milk, honey, vanilla, and ¾ cup raspberries to a blender and process until completely smooth.
- Add the frozen bananas and process until thick and creamy. Taste and add additional honey if desired.
- Add 1½ tablespoons chocolate chips and pulse two times.
- Pour into 2 serving glasses, top with the reserved raspberries and chocolate chips, and serve.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/skinny-raspberry-chocolate-cheesecake-milkshakes/
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