I’m always seeing different types of sandwiches converted to pizzas and soups. Like the Rueben, or BLT, or Cuban. And I thought, why couldn’t I take some popular pies or cakes that I love, and convert them to smoothies? Like carrot cake.
I thought the ingredients would translate really well. And it did!
Is this breakfast? Is it dessert? I’ll leave that up to you. Either way, it’s delicious! And you don’t need to wait an hour for it to bake ;-)
Carrot Cake Smoothie
Serves 2
Prep time: 10 minutes
Serves 2
Prep time: 10 minutes
Ingredients
• 1 cup low fat vanilla frozen yogurt
• 1/3 cup milk
• 2 (4 ounce) jars carrot baby food
• 1/2 teaspoon vanilla
• 1 tablespoon granulated sugar
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1/3 cup pecans, chopped
• 10 baby carrots, roughly chopped (about 1/2 cup)
• 1/2 cup ice
• 1 cup low fat vanilla frozen yogurt
• 1/3 cup milk
• 2 (4 ounce) jars carrot baby food
• 1/2 teaspoon vanilla
• 1 tablespoon granulated sugar
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1/3 cup pecans, chopped
• 10 baby carrots, roughly chopped (about 1/2 cup)
• 1/2 cup ice
Directions
Place frozen yogurt, milk, carrot baby food, vanilla, both sugars and spices in a blender. Process until combined. Add in the pecans, carrots, and ice. Blend until smooth.
Place frozen yogurt, milk, carrot baby food, vanilla, both sugars and spices in a blender. Process until combined. Add in the pecans, carrots, and ice. Blend until smooth.
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Source: http://veryculinary.com/2013/06/07/carrot-cake-smoothie/
