BERRY COCONUT ALMOND SMOOTHIE
I was inspired to work on smoothie recipes this week when I defrosted a freezer and dredged out a half-filled bag of frozen berries. There was only one place for this lump of frozen berries - a rich smoothie. The key to the drink's flavor is the cinnamon. I always strain mixed berry smoothies because I don't like the texture of the little seeds, which don't blend up.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, snack, dessert
Time 3m
Yield 1 generous serving
Number Of Ingredients 8
Steps:
- Place all of the ingredients in a blender and blend at high speed for 1 minute.
- Place a strainer over a bowl and strain the smoothie to extract the little seeds from the raspberries and blackberries. Pour into a glass and serve.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 3 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 36 milligrams, Sugar 31 grams, TransFat 0 grams
CHOCOLATE ALMOND COCONUT PROTEIN SMOOTHIE RECIPE BY TASTY
Here's what you need: coconut milk, almond butter, chocolate protein powder, ice
Provided by Mercedes Sandoval
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Put all ingredients into a blender and mix until smooth.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 11 grams, Fat 42 grams, Fiber 4 grams, Protein 43 grams, Sugar 1 gram
ALMOND-COCONUT SHAKE
Enjoy the classic combination of crunchy almonds and creamy coconut in this sip-worthy shake. Also Try:Salted Caramel-Pecan Shake
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Drizzle inside of two glasses with fudge sauce; set aside. Place ice cream, milk, fudge sauce, almonds, and coconut in the jar of a blender; blend until smooth. Pour into prepared glasses; garnish with almonds and coconut. Serve immediately.
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- Combine ingredients, by order, in a large blender container, and blend until smooth and no lumps are visible.
- For frosting the glass (optional): Place an equal small mixture of chopped toasted sliced almonds and toasted shredded coconut on a small plate. Melt good-quality dark chocolate, and allow it to cool slightly. Dip the rim of the glass into the chocolate lightly. Dip the chocolate rim into the almond-coconut mixture to rim the glass. If it is very runny, you can refrigerate the chocolate to let it set slightly–if not, pour in the smoothie and garnish with additional sliced almonds and shredded coconut (and coconut whipped cream, if using). Drink immediately!
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