When my sister and I were growing up, one of our favourite things to do was visit my grandpa’s house and pick raspberries in the backyard. We’d each be sent out with an empty ice cream bucket, instructed to ‘pick dessert’ for that evening. Following the one-for-the-bucket-one-for-the-mouth rule (because I’ve always been big on quality control), this often took far longer than it needed to. By the end of the summer, I think we’d both eaten our bodyweight in berries and our pink-stained fingers were the only evidence remaining.
Fast forward to today, and while I don’t have a raspberry bush in my garden, I am blessed to live in a part of the country known for berry production. Here in Vancouver, berries from the Okanagan and other local producers are widely available, in addition to cherries, peaches, and other summer produce. Today just so happens to be National Raspberry Cream Pie Day, so I’m celebrating with this Raspberry Cream Pie Smoothie, topped with a good dollop of coconut whipped cream, toasted coconut and a few extra berries for good measure. I hope you enjoy this one as much as I did, and if you make it, be sure to snap a photo and tag me on Instagram at @eatspinrunrpt. I’d love to see your creation! ?Print
Raspberry Cream Pie Smoothie
Surprisingly low in sugar and delightfully fruity, this Raspberry Cream Pie Smoothie tastes like a summer dessert and is loaded with skin-boosting antioxidants.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 minutes
- Yield: 1 serving
- Category: breakfast, smoothie, dairy free, gluten free, vegan, vegetarian, low sugar, high protein, anti-inflammatory, nut free
- Method: blender
- 1 scoop vanilla Vega Sport Performance Protein or your fave vanilla protein powder
- 1 cup fresh or frozen raspberries
- 1 big handful mixed baby greens
- 1 cup unsweetened coconut milk beverage
- 1″ piece peeled fresh ginger root
- 1 tbsp hemp seeds
- 1 serving Navitas Organics Beauty Boost or 2 tsp your choice of fruit superfood powders (freeze dried goji powder, acai powder, etc.)
- ice cubes, as needed
- topping: coconut whipped cream, toasted coconut and fresh raspberries
- Place all ingredients except for the ice in a blender. Blend until almost smooth.
- Add in the ice, then blend on high until all ice is crushed. If you want a thicker consistency, add a few more ice cubes.
- Pour into 2 glasses, garnish and serve.
- Frozen raspberries work well here to help maintain a nice thick consistency, but fresh ones work well too – you’ll just need a bit more ice.
- Coconut whipped cream can be purchased from the frozen section of Whole Foods. Alternatively, you can make it by whipping the cream from a can of chilled full-fat coconut milk with a hand mixer. Just be patient – it WILL turn into whipped cream eventually! Add 1-2 tbsp maple syrup or sweetener of choice to taste, if you like.
- Serving Size: entire recipe (without toppings)
- Calories: 369
- Sugar: 8g
- Sodium: 343mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 14g
- Protein: 35g
- Cholesterol: 0mg