Raspberry Custard Shake
Author: Judy Witherby
Recipe type: Shake
Cuisine: Breakfast
Prep time:
Cook time:
Total time:
Serves: 1
- 1 egg, scrambled in coconut oil or 1 whole steamed/boiled egg or 3 tablespoons of liquid egg whites
- 2 Tablespoons Cottage Cheese
- ½ cup unsweetened almond milk
- ½ teaspoon glucomannan powder (or Xanthan gum)
- ¼ teaspoon raspberry extract
- 1-2 teaspoons THM Super Sweet Blend ( or your favorite sweetener)
- ½ cup frozen or fresh raspberries
- 1 Tablespoon Extra Virgin Coconut Oil, or MCT Oil
- 1 cup Ice
- Scramble egg and allow to cool to room temp
- Add first 7 ingredients to blender and blend.
- With blender running drizzle coconut oil into blender it will emulsify as it is blending.
- Add Ice and process until smooth and creamy.
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/raspberry-custard-shake/
3.5.3226