It’s fun to turn tasty desserts into healthy smoothies.
NUTRITION You can realize your childhood fantasies of having cake for breakfast without getting in trouble from your mother, or more importantly, your doctor (barring nut allergies, diabetes, kidney disorders or other unusual ailments. Calm down. Let me stop you from dropping a chunk of actual cake in the blender. We need to deconstruct this dessert. To do this, I will sweeten up a recipe provided by Laura Machell. I get a taste for this one weekly.
Carrot Cake Smoothie Ingredients
In a small bowl, soak raisins for 5 minutes in the hottest tap water to soften. They will blend better this way, according to Laura. Alternatively, you might add them to the dry ingredients to chop them up into the protein powder.
I loaded up the 24-ounce cup for this one. Using the NutriBullet, attach the extractor blade, add all ingredients, shake well, then blend for one minute or less, until smooth. Frozen fruits keep your smoothie thick and cold; fresh fruit can still be used though. If you don’t have enough liquid, though, your smoothie will not blend all the way through; the part nearest the blades will be like ice cream. Just dribble in more liquid until it’s the desired consistency.
In the comment section below, let me know if you miss the icing. If your diet allows, top with a small dollop of whipped cream à la Starbucks (you didn’t hear that from me). Follow the Desserts, Sweets & Smoothies on Pinterest for more recipes.
* Spinach will mute the bright orange color but it is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. Because of the potentially high incidence of DDT (Dichlorodiphenyltri-chloroethane) contamination, buy organic varieties of this vegetable, as much as possible. Which would you rather have, bright color or smart health?