My smoothies are thick and creamy like a milk shake, sometimes I have to eat them with a spoon because they’re too thick for a straw. In fact, if you reduce the milk in this recipe, it’s almost the same consistency as soft-serve ice cream or frozen yogurt.
Strawberry Cheesecake Smoothie with Nutella Fudge Sauce
4 oz. (about 1/2 cup) sliced, frozen bananas
8 to 10 oz. (1 to 1 1/2 cups) sliced, frozen strawberries
3 oz. low fat cream cheese or Greek cream cheese
1 tbsp. honey, or more to taste
1/2 cup low fat milk
Nutella Fudge Sauce (2 servings)
2 tbsp. nutella
2 tsp. chocolate syrup
2 to 3 tsp. low fat milk
In a small bowl, stir together nutella and chocolate syrup. Add milk, a teaspoon at a time, until the mixture is a thinner, pourable sauce. Set aside.
Add frozen fruit, cream cheese, honey and milk to a food processor or blender. Process until smooth. Add more milk if you want a thinner consistency. Pour into glasses and top with fudge sauce. Serve immediately.