Ginger Vanilla Lemon Cream Smoothie

Course Dessert / Snack, Drinks

Keyword Full Cal

Meal Plan Category Week 4

Servings serving

Calories 103kcal

Ingredients

1/4 cup water
1/4 cup plain low-fat, organic Greek yogurt (single serving yogurt containers will get you 2 servings of this)
1 tsp lemon extract or 2 tsp lemon juice
1.5 tsp Swerve
1 tsp butter flavor
1/4 tsp ginger (if you like more spicy taste add extra 1/8 tsp)
1/4 tsp vanilla bean powder or 1/2 tsp vanilla extract
10 ice cubes *

Topping**

1 tbsp almonds sliver
½ tsp Swerve
½ tsp butter flavor

Instructions

TOPPING:

Put topping ingredients in a small pan on medium heat and stir occasionally until browned. Put in fridge or freezer to cool down if using right away so it doesn’t melt your smoothie. I recommend making this topping in bulk to save time for future smoothies. Use 1 tbsp of the topping per smoothie.

High Powered Blender:

Add liquids/soft ingredients first, then ice, and blend.

Ninja:

Add ice first, then rest of ingredients on top. Do crush function first to crush ice. Scrape sides with spatula, then blend.

Both:

You will likely need to scrape the sides with a spatula a time or two.

Notes

*So I’ve discovered ice cube size can vary! These are made with ice-cube trays purchased online. If you make your smoothie and it seems too watery/liquidy and not thick like the photo or the video tutorials don’t worry, you aren’t crazy! Your ice-cubes are just smaller. Either add more icecubes or buy some trays online to use. The point is your smoothie should be kind of hard to blend- that’s how thick it should be.

Note: Video tutorials of these smoothies in the Dessert Smoothies Course on p3tolife.com!

**Recommended to make the topping in bulk and use 1 tbsp topping per serving. Per serving:

w/o topping: 50 cal - 9 protein - 0 fat - 3 carbs - 3 net carbs
w/topping: 103 cal - 11 protein - 5 fat - 5 carbs - 4 net carbs

Nutrition