May 18 2008
Coconut Cheesecake Smoothie
Coconut Cheesecake Smoothie
Just as good, more refreshing and a whole lot less calories than the traditional cheesecake.
Ingredients
1 cup vanilla yogurt
1 package cream cheese
1/2 cup sour cream, low fat
1 teaspoon coconut extract
¼ cup milk
2 tablespoons sweetened coconut
1 graham cracker
2 tablespoons raw honey
½ cup ice
Directions
Pour all ingredients into the blender and mix until smooth. Add additional ice according to preferred consistency. Pour into chilled glasses. Serve with graham crackers or a cheese and fruit skewer (perhaps Monterey Jack and pineapple). Serves 2.
For different combinations of fruit and fruit yogurt, for this recipe, try:
strawberries and strawberry yogurt, peaches and peach yogurt, pineapple and pineapple yogurt, raspberries and raspberry yogurt…
For a great lunch add a Turkey Walnut Raspberry Wrap, here’s how.
Combine 1 cup diced turkey with 1 stalk diced celery, 1/2 cup diced apple, ¼ cup chopped walnuts, ½ cup shredded lettuce. In a separate bowl, combine ¼ cup mayonnaise and 4 tablespoons raspberry vinaigrette, blend well. Mix dressing with turkey mixture. Half the mixture and place each half on a spinach tortilla, wrap and cut diagonally.
