This delicious cookie dough smoothie was created in Pennington Biomedical’s metabolic kitchen by a team of registered dietitians.
The recipe contains calcium, healthy fats and lots of protein, making it a good option for a complete breakfast. It tastes just like a freshly baked chocolate chip cookie but without the refined sugar, butter, or refined grains.
Recipe makes 2 servings, Serving size: Roughly 8 oz.
Per serving- Kcals: 472.5, Protein: 19.4g, Fat: 17.1g, Saturated Fat: 5.45g, Carbohydrates: 63.8g, Dietary Fiber: 2.5g, Sodium: 297 mg, Calcium: 451.5mg
- 1 cup skim milk
- 1 cup fat free vanilla Greek yogurt
- 2 tsp vanilla extract
- 2 Tbsp almond butter
- Pinch sea salt
- 3 Tbsp honey, agave nectar, or maple syrup
- ¼ cup chocolate chips
- Add all ingredients into a blender. Blend until completely incorporated. Enjoy!
- Find this and other recipes on Pennington Biomedical’s Metabolic Kitchen recipes page at www.pbrc.edu/kitchen.