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Introduction
The concept of smoothies dates back to the 1930s when the electric blender was invented, but it wasn't until the 1960s that they gained widespread popularity. This Raspberry Ripple Smoothie puts a healthy twist on the classic raspberry ripple ice cream, a beloved flavor that originated in the United States in the mid-20th century. By transforming this nostalgic treat into a nutrient-rich smoothie, we've created a guilt-free way to enjoy the familiar taste of childhood while nourishing our bodies with essential vitamins and proteins. It's a perfect example of how modern health consciousness can reimagine traditional favorites into something both delicious and beneficial.
Ingredients
• 1 cup fresh raspberries, rinsed and patted dry
• 1 cup plain Greek yogurt (2% or full-fat recommended for creaminess)
• 1 scoop (about 30g) vanilla whey protein powder
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1 tablespoon honey (adjust to taste)
• 1/2 teaspoon pure vanilla extract
• 1 cup ice cubes
• 1 tablespoon chia seeds (optional, for added protein and omega-3s)
Step 1:
Add almond milk, Greek yogurt, vanilla extract, and honey to the blender.
Step 2:
Add the vanilla whey protein powder and chia seeds (if using) to the blender.
Step 3:
Add 3/4 cup of the raspberries and all the ice cubes to the blender.
Step 4:
Blend on high speed for 30-45 seconds until smooth and creamy.
Step 5:
Add the remaining 1/4 cup of raspberries and pulse 2-3 times to create a ripple effect.
Q: Can I make this smoothie ahead of time?
A: It's best consumed immediately, but you can prepare it the night before. Store in an airtight container and shake well before drinking.
Q: How can I make this smoothie vegan?
A: Use coconut yogurt instead of Greek yogurt and a plant-based protein powder. Ensure your honey is substituted with agave nectar or maple syrup.
Q: Can I omit the protein powder?
A: Yes, you can omit the protein powder. The smoothie will still be nutritious but will have less protein content.
• For a dairy-free version, substitute Greek yogurt with coconut yogurt and use plant-based protein powder.
• Frozen raspberries can be used instead of fresh; reduce ice if using frozen berries.
• Adjust sweetness with honey or a sugar-free sweetener like stevia for a lower-carb option.
• For a thicker smoothie, use less almond milk or add more ice.
• This recipe contains dairy and may contain soy (check protein powder ingredients). It's gluten-free and can be made vegan with substitutions.
Pour into a tall glass and serve immediately. Garnish with a few fresh raspberries if desired.
Best consumed immediately. If necessary, store in an airtight container in the refrigerator for up to 24 hours. Shake or stir well before drinking.
For a quick morning routine, prepare dry ingredients the night before and store in the refrigerator.
- Use frozen raspberries for a thicker, frostier smoothie.
- Adjust the consistency by adding more liquid for a thinner smoothie or more ice for a thicker one.
- For the best protein absorption, consume within 30 minutes after a workout.
For a tropical twist, replace half the raspberries with mango chunks. For a green version, add a handful of spinach leaves.
Pair with a slice of whole-grain toast with almond butter for a complete breakfast.
Best in summer when fresh raspberries are in season, but can be enjoyed year-round using frozen berries.
Contains dairy (Greek yogurt and whey protein). May contain soy (check protein powder ingredients). Can be made dairy-free and vegan with substitutions.
