Ingredients
Scale
- 3/4 cup (170 g) plain nonfat Greek yogurt
- 1/3 cup (75 g) low-fat 2% cottage cheese
- 1 cup (123 g) frozen raspberries
- 1/2 medium ripe banana (about 58 g)
- 1 tablespoon (12 g) chia seeds
- 1 packed cup (30 g) baby spinach
- 1/2 cup (120 ml) unsweetened plain almond milk, plus more as needed
- 1/2 teaspoon vanilla extract, optional
- 1/2 to 1 cup ice, depending on desired thickness
Instructions
- Add the almond milk, Greek yogurt, and cottage cheese to the blender. If your blender is not high powered, blend these ingredients for 15 to 20 seconds first to make a smooth base.
- Add the frozen raspberries, banana, chia seeds, spinach, optional vanilla, and 1/2 cup ice.
- Blend on high for 45 to 60 seconds, or until the smoothie is completely smooth and no visible pieces of spinach or cottage cheese remain.
- Check the consistency. For a thinner smoothie, add almond milk or cold water 1 tablespoon at a time. For a thicker smoothie, add more ice and blend again.
- Pour into a large glass and serve immediately. The smoothie thickens as the chia hydrates, so re-blend with a splash of liquid if it sits for more than 10 to 15 minutes.
Notes
- Nutrition is an estimate for the full recipe using USDA FoodData Central reference values and the listed gram weights. Brands can vary.
- The estimate does not include optional sweeteners or additional toppings.
- This smoothie can fit a weight-management plan, but no single food or drink causes weight loss by itself.
- If you are not used to high-fiber meals, consider starting with less chia or a smaller raspberry portion and increasing fiber gradually.
- For the smoothest texture, blend the yogurt and cottage cheese with the liquid before adding frozen ingredients when using a lower-powered blender.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian