How about a berry cheesecake milkshake for breakfast?, I enticed Mike one Saturday morning.
Cheesecake-flavored anything is his favorite; combine it with berries and he’s in heaven. Needless to say, he was pretty excited about breakfast that day.
That is, until he saw me add cottage cheese to the blender in a moment of inspiration.
Horrified, he asked me if I was making him a different one from me. I laughed, remembering that he hates cottage cheese with a purple passion, and realized where this conversation was going. Trying to keep a straight face, I told him mine was different and I’d bring both of our shakes out to the patio when they were ready. I could tell he didn’t completely believe me, but at that moment his phone rang in the other room so he left the kitchen (saved by the bell!).
A couple minutes later, I brought out our “his” and “hers” milkshakes (which were exactly the same thing except for his was served in a bigger glass). Still on the phone, Mike took his milkshake and happily started slurping it. Three-quarters of his milkshake later, his phone call ended; preoccupied with his phone call and with all thoughts of cottage cheese banished from his head, he told me how delicious his shake was.
Ladies, believe me when I tell you that no one will be the wiser about the secret healthy ingredient in this shake (cottage cheese-haters included!). Protein and fiber-packed, this milkshake boasts a natural boost of vitamins too. And yes, technically since there isn’t any ice cream in this shake, I guess it’s a smoothie…but it’s really thick, creamy, and indulgent-tasting (like this one), so milkshake it is. ;)
Plus, it’s the perfect healthy end-of-summer treat to make for the kiddos before they head back to school!
Happy Labor Day, all!
- 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.