Lemon Raspberry Smoothie
This pretty pink lemon raspberry smoothie is sure to wake up your taste buds! Fresh lemon juice and zest add a punch of flavor that pairs well with the raspberry. Frozen cauliflower rice sneaks in some extra fiber and makes this smoothie so creamy.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Breakfast, Smoothie
Cuisine: American
Servings: 1 smoothie
Calories: 200kcal
- 1 1/2 cup frozen raspberries
- 1/2 frozen banana
- 1/2 cup frozen cauliflower rice
- 1 cup plain, unsweetened soy milk
- Juice from 1/2 lemon
- Zest from 1/2 lemon
- 1 scoop vegan protein powder (optional)
- Adjust sweetness to taste: The combination of banana and raspberry adds lots of natural sweetness to this smoothie. If you feel like you need more sweetness, add up to 1 tablespoon maple syrup or agave.
- Adjust thickness: I like a really thick and frosty smoothie so I use both frozen raspberry and cauliflower rice. Use fresh fruit if you want a thinner smoothie. Smoothie too thick? Add more milk to thin it out as you puree it.
Serving: 1smoothie | Calories: 200kcal | Carbohydrates: 36.5g | Protein: 10g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 4.5g | Sodium: 177mg | Fiber: 10.4g | Sugar: 14.4g