The other night, I didn’t feel like making dinner after work as I wasn’t that hungry. It was a pretty hot day for the fall season, we were over 70 degrees F here in Southern New England.
Ice cream would have been in order, but I didn’t have any low carb or sugar free frozen desserts in the freezer and I didn’t feel like going out shopping. So, I decided to make a milkshake made with unsweetened almond milk, yogurt and vanilla whey protein.
To get a thick shake, I added a handful of ice cubes to the blender. I like strawberry ice cream and had a bag of frozen strawberries in the freezer so I put in a handful of those as well.
This strawberry yogurt protein shake was a very filling dinner. Most regular grocery stores sell almond milk, but I haven’t been able to find any that is unsweetened.
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Some of the natural food stores may have it. I bought mine at Whole Foods Market.
I don’t shop there that often because the closest store is about 30 miles away. I know others who buy unsweetened almond milk at Trader Joe’s, but the closest TJ’s for me is over an hour away.
One of the local natural food stores in my area just expanded to a new location, but I haven’t checked out their new store yet. There’s a small natural store a couple miles from where I work, but it’s rather small and they don’t carry a lot of fresh food items.
- 1 cup unsweetened almond milk
- ½ cup Greek Yogurt
- 6 strawberries, fresh or frozen
- 1 scoop Designer French Vanilla Whey Protein Powder
- 6 ice cubes
- 5 drops stevia glycerite
- Puree all ingredients in blender until smooth.
Carbs per serving: 8 g