Thursday, November 8, 2012

Coconut Cake Protein Smoothie

So ever since I posted about my Cake Batter Protein Shake, I have been trying to develop an alternative recipe with different ingredients. Since Mickey and I have been using coconut in nearly everything (coconut oil for sautéing and coconut spread on toast) why not use it in a smoothie!? This came out great, although it was a bit chunkier due to the shreds of coconut. Enjoy!

Coconut Cake Protein Shake


½ cup lowfat cottage cheese

1 scoop whey protein (again, try the 100 calorie designer whey protein)

1 to 2 packets of Splenda (you don't need to add too much sweetener because of the sweetened coconut)

½ tbs vanilla extract

½ cup to 1 cup of almond milk based on your desired consistency

8 to 12 ice cubes depending on thickness

¼ cup toasted coconut (if you decide to make your own, place on a baking sheet at 350 degrees for 15 minutes)

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