I’ve had some version of this smoothie on repeat for years — it’s become my morning without really thinking about it. Blended thick and eaten with a spoon, cold and creamy and just sweet enough. It tastes like blueberry cheesecake, thickened with cottage cheese and sweetened with dates. I always add a touch of almond extract and vanilla bean — simple, and honestly one of my favorite things I make.
Notes
I usually make this with Barhi dates — smaller than Medjool, very soft, with a sweet caramel flavor. Three Barhi dates weigh about the same as one large Medjool, so either works beautifully here.
I always add a teaspoon each of Saturée casein and Crucial Four colostrum. Casein is a complete milk protein — anti-inflammatory and easy to digest. Colostrum supports gut health and immunity.
Print
Blueberry Cheesecake Smoothie
Description
Serves 1
Ingredients
¾ cup (165 g) cottage cheese, low-fat or full-fat
¼ cup (60 g) raw milk
1 cup (140 g) frozen wild blueberries
1 large date (about 25 g), pitted
¼ teaspoon almond extract
1 teaspoon colostrum (optional)
1 teaspoon casein (optional)
A few seeds from a vanilla bean pod
Instructions
Combine all the ingredients in a high-speed blender and blend until thick and creamy. Pour into a glass or jar and eat with a spoon.
Leave a Reply