Protein shake
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 1
Whip up this high protein smoothie for a post-workout pick me up or breakfast on the run. It's rich and creamy thanks to the yoghurt and tofu, which also add loads of protein without the need for processed powders.
Each serving provides 359 kcal, 22.9g protein, 31.4g carbohydrate (of which 27.9g sugars), 15g fat (of which 3.8g saturates), 3.4g fibre and 0.37g salt.
Ingredients
- 150g/5½oz fat-free Greek yoghurt
- 100g/3½oz blueberries
- 175ml/6fl oz unsweetended almond milk
- 1 tsp honey
- 100g/3½oz silken tofu
- 15g/½oz smooth peanut butter, to serve
Method
Place all of the ingredients apart from the peanut butter into a blender and blitz until smooth and combined.
Use the back of a teaspoon to spread the peanut butter around the inside of a tall glass, or alternatively add to the blender and pulse until combined with the other ingredients.
Pour the smoothie into the glass and enjoy!
Recipe tips
If your peanut butter is quite firm, it's best to just mix it in the blender with the other ingredients. Spreading it around the inside of glass works best with the 100% peanut butters, which separate in the jar but are looser once stirred.
Silken tofu has a smooth custardy texture and a very mild flavour, perfect for blending into smoothies and desserts. It's naturally low fat and high in protein.
You can use non-dairy yoghurt and maple syrup to make this recipe vegan, but it will change the nutritional data as non-dairy Greek-style yoghurt tends to be lower in protein and higher in fat.
To prepare this ahead, add all the ingredients to the blender and then store in the fridge until ready to use. Blend everything together just before serving.
