Raspberry and Vanilla Smoothie

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  1/3 cup (50 g/1.8 oz) raspberries, contemporary or frozen 

½ cup (120 g/4.2 oz) mascarpone  cheese or creamed coconut milk

¼ cup (60 ml/2 fl oz) water

4 to five ice cubes

½ teaspoon sugar-free vanilla extract  or ¼ teaspoon vanilla powder

1 tablespoon (15 ml/0.5 fl oz) MCT oil or coconut oil

1 tablespoon (10 g/0.4 oz) erythritol  or Swerve, powdered, or 3 to five drops

liquid stevia (elective) 

Whipped cream or coconut milk, for topping (elective)

Instructions:

 In a blender, mix the raspberries, mascarpone, water, ice, vanilla, and

MCT oil. Pulse till clean. If you would like a sweeter style, add the erythritol

and prime with whipped cream.

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