Low Fat Blueberry Protein Smoothie: No Sugar Added

 

 

This is going to be your new favorite protein smoothie! Super tasty, super healthy, super creamy, perfect combo of protein and carbs….need I say more? Oh and no sugar added of course!

 

 

I’ve been buying cartons of egg whites and noticed a recipe on the carton using them raw for a smoothie. I adapted the recipe to suit my needs and hopefully yours as a reader. Although I was originally skeptical of using raw egg whites, the link I’ve added below should ease any of your concerns as it did mine. When the egg whites are pasteurized they are heated which removes the chance of any type of bacteria to form, then they are refrigerated. So they are safe as long as you purchase a carton that specifically says they are pasteurized.

Frozen berries work best for this, but you can use fresh. Your smoothie won’t be as nice and cold as when using frozen.

 

Good down to the last drop! And oh look……. some little blueberries on the bottom to eat, YUM!

 

 

Low Fat Blueberry Protein Smoothie: No Sugar Added
Author: Brenda Bennett
Prep time:
Total time:
Serves: 2
Ingredients
  • 1 cup nonfat plain Greek yogurt
  • 3/4 cup 100% pasteurized egg whites*
  • 1-1/2 cups frozen blueberries( or fresh)
  • 1/2 cup almond milk
  • 2-3 half full droppers liquid stevia, vanilla or plain
Instructions
  1. Combine all ingredients together in blender and blend until smooth.
  2. Serve immediately.
Serving size: 1 Calories: 176 Fat: 1g Carbohydrates: 21g Sugar: 16g Sodium: 195mg Fiber: 3g Protein: 22g Cholesterol: 0mg
Notes
Weight Watchers PointsPlus: 3*

 

 

* It is safe to consume pasteurized egg whites raw as they have been heated then refrigerated which removes the bacteria that can cause illness. Here’s a link for more info: https://www.livestrong.com/article/534002-are-pasteurized-eggs-safe-to-eat-raw/

To make this ONE single serving: Check this POST

Other smoothies you might like:

 

selfie

About Brenda

Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.

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19 Comments

  1. I substituted plain greek yogurt with vanilla greek yogurt, and it eliminated the need for Stevia – it was sweet without it. I only had a frozen berry medley, so used that (blackberry, raspberry, and blueberry) but it was still delicious! Also added about 2 cups of spinach and a tsp of chia seeds. I used this 2-serving recipe as one serving for breakfast (ended up being roughly 30 oz) for myself and it was great – low carb and less than 400 calories. Thanks so much for the recipe!!!

  2. I made it with vanilla protein powder (just b/c I ran out of eggs) and omitted the Stevia since the powder is pretty sweet. It was Ah-may-zzzziiing!!!!!

  3. Hi Brenda!

    I love your recipe and appreciate you adding the info about pasteurized eggs. There are a lot of people who don’t know about it. And, whenever I make frosting (like a buttercream) or something on the stove top using eggs or egg whites for kids, pregnant ladies, or seniors I always make sure I use pasteurized eggs and that it reaches 165F. So important because they’re immune systems are vulnerable.

    THANK YOU for sharing my recipe with your readers!

    Hugs,
    Amy

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