Smoothies are a convenient and delicious meal that is perfect for when you don't have time to cook. I used blackberries that are not only tasty but also very low in carbs - in fact, they contain less carbs than blueberries, strawberries and raspberries. I live in the UK where blackberries are now in season and I have already picked over 10 pounds and keep them in the freezer. That's loads of frozen shakes, mug cakes and berry tarts for the rest of the year :-)
Nutritional values (per serving):
|of which Saturated||38.3||grams|
|Magnesium||24||mg (6% RDA)|
|Potassium||233||mg (12% EMR)|
Macronutrient ratio: Calories from carbs (5.1%), protein (4.8%), fat (90.1%)
Ingredients (per serving):
Tips for a dairy-free option: Use "creamed" coconut milk + pinch of salt instead of the cream cheese AND almond milk or more coconut milk instead of the heavy whipping cream. To “cream” the coconut milk, simply place the can in the fridge overnight. Next day, open, spoon out the solidified coconut milk and discard the liquids. Do not shake before opening the can. One 400 gram can will yield about 200 grams of coconut cream.
- Place all the ingredients in a blender: heavy whipping cream, cream cheese, water, MCT oil, ...
- ... vanilla, and optionally a few drops of stevia.
- Add the blackberries ...
- ... and pulse until smooth and frothy. Pour in a serving glass and enjoy!