{"id":1526,"date":"2013-07-08T15:37:39","date_gmt":"2013-07-08T22:37:39","guid":{"rendered":"http:\/\/debbielundphoto.com\/blog\/?p=1526"},"modified":"2024-08-21T17:14:53","modified_gmt":"2024-08-22T00:14:53","slug":"blueberry-jelly-bean-shake-s","status":"publish","type":"post","link":"http:\/\/debbielundphoto.com\/blog\/blueberry-jelly-bean-shake-s\/","title":{"rendered":"Blueberry “Jelly Bean” Smoothie"},"content":{"rendered":"
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\"Blueberry,<\/figure><\/div>\n\n\n

Here’s the low-down on how to make enough for two servings:<\/p>\n\n\n\n

In your blender, pour 1 cup of unsweetened, plain almond milk. Add in 4 tbsp. of heavy cream and 1\/3 cup of 1% cottage cheese. Blend it all up until the cottage cheese lumps are completely gone.<\/p>\n\n\n\n\n\n

Next, while the blender is running, drizzle in 2 tbsp of coconut oil, blending enough to emulsify the oil into the mixture.<\/p>\n\n\n\n

Next, add 1\/3 cup of unsweetened, frozen blueberries. Blend well, and add sweetener to taste. I used Kal Pure Stevia Extract Powder.<\/p>\n\n\n\n

Finally, with the blender still running, slowly add in 1\/4 tsp. of glucomannan powder. Blend thoroughly. If you’re not familiar with it, I describe it in my post “Strawberry Lemonade Slushy.<\/a>” Head over there and read up on it.<\/p>\n\n\n\n

You’re done! Now pour it into two glasses, find someone to share with, and enjoy. <\/p>\n\n\n\n