Strawberry Cheesecake Smoothie

¾ cup (6 ounces) Organic Valley Grassmilk Vanilla Yogurt

¾ cup Organic Valley Cottage Cheese (we used 4% milkfat)

12-14 frozen organic strawberries (about 2 cups)

¼ – ½ Organic Valley Grassmilk (amount used will depend on your blender and the desired consistency; we used whole milk)

1 Tbsp. flax meal

1 cup ice

1 sheet gluten-free graham crackers,* crushed

Organic Valley Heavy Whipping Cream, whipped to stiff peaks (optional)

Add yogurt, cottage cheese, strawberries, milk, flax meal and ice to a high-power blender. Blend until smooth.
Stir graham cracker crumbs into smoothie, reserving a pinch of two to sprinkle on top. Pour into glasses, top with whipped cream, if desired and remaining graham cracker crumbs.
To whip cream: Place ¼ cup heavy whipping cream in a small bowl. Whip with a hand mixer or by hand using a whisk until stiff peaks form.

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🥤Smoothie

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season☀️Summer

DifficultyVery Easy ⏰ 5m