Tag Archives: almond milk

Pumpkin Cheesecake Smoothies

Well, how was your Thanksgiving? Did you eat too much? Drink too much? I’m happy that I didn’t overstuff or overserve myself and today I feel really good! But despite all the good food I ate yesterday, I didn’t finish it all up with a healthy piece of dessert. So, when I woke up this morning craving something pumpkin, I looked in my refrigerator and decided that I could get some pumpkin dessert flavor for breakfast without a lot of ingredients or calories. These Pumpkin Cheesecake Smoothies were just what I needed!

Pumpkin puree, almond milk, cream cheese, and spices are blended together with a little bit of sweetener making this pumpkin cheesecake in a glass. I love the flavor and creaminess of almond milk but you can use regular milk if you like. I also used a packet of Splenda but if you are a sugar person, go for it. Really, I was a little surprised just how well this turned out. Maybe I should have thought to do this last night after dinner?

Pumpkin Cheesecake Smoothies (makes 1 large or 2 small smoothies)

  • 1 cup unsweetened vanilla almond milk (or regular milk)
  • 1 ounce cream cheese (1/3-less fat or regular)
  • 1/3 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1 packet Splenda or 2 teaspoons sugar

Blend all ingredients in a blender and enjoy!

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Chocolate-Cherry-Almond Smoothie

Every once in a while I become obsessed with certain foods and eat them constantly. I’ve been through brownie batter fits, black bean burger rages and trail mix binges. Recently, I’ve been on an almond milk kick. I’m not really the biggest milk drinker in general and only have it in the house if a specific recipe calls for it or if I have a box of cereal. But lately, I’ve been drinking almond milk, both plain and chocolate, like it’s going out of style. I decided the chocolate almond milk was begging to be mixed with the bag of frozen cherries I’ve had in my freezer for a while now and despite the fact that I’m always cold and am still dealing with 11 inches of snow from the other day, I wanted to make a smoothie. This Chocolate-Cherry-Almond Smoothie completely knocked my winter socks and slippers off.

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Cherry Greek yogurt, chocolate almond milk, frozen cherries, and a dash of almond extract are blended together until smooth making for a rich, sweet and satisfying smoothie. Regular milk and regular yogurt could be substituted here but I really love the thickness of the Greek yogurt and the added hint of flavor the almond milk provides. The chocolate almond milk adds just the right amount of chocolate which pairs so perfectly with the bright cherries. With 1 gram of fat and 14 grams of protein, this smoothie is perfect for breakfast, an after workout drink or satisfying enough for dessert.

Chocolate-Cherry-Almond Smoothie (makes 1 smoothie)

  • 1/2 cup non-fat cherry Greek yogurt
  • 1/2 cup dark chocolate almond milk (I used Silk)
  • 1 cup frozen dark sweet cherries (fresh pitted cherries may be used instead, just add ice)
  • 1/2 teaspoon pure almond extract

Combine all the ingredients into a blender and blend on high for 30 seconds. Add ice if necessary to reach your desired thickness. Top with a cherry and chocolate shavings (if desired).

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Almond Hot Chocolate

What the what is going on with the weather?  I’m tired of thinking about it, hearing about it, and worrying about it.  It was almost 60 degrees in Philadelphia on Sunday after weeks of lows hitting single digits and wind chills hitting negative degrees. So finally when we thought we might actually be getting a break…we get five more inches of snow.  I mean, seriously? We are tough and can handle it but we like to complain so we are sick of it. After thawing out, I’m cold again and I’m not happy about it. I’m tired of drinking hot tea so I expected this Almond Hot Chocolate to do the trick.

Almond milk, cocoa, and honey are heated together which results in a unique and creamy hot chocolate. Almond milk is creamy and pleasantly fragrant with a subtle sweetness that works perfectly in a recipe like this. Don’t be scared of almond milk if you haven’t tried it. I love it tons more than soy milk and it’s lower in calories and sugar than regular milk.  If you want to tiptoe your way into trying almond milk, this recipe is good start. I’m cozy and warm right now after drinking this but I’m sure I’ll be freezing again tomorrow.

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In a medium saucepan, cook the almond milk, cocoa and honey over medium heat, whisking constantly, until piping-hot, about 5 minutes. Stir in the vanilla, if using.

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Pour the hot chocolate into mugs. Top with marshmallows.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source: Everyday with Rachael Ray magazine

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