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Saturday, March 4, 2017

Peanut Butter Cheesecake Smoothie With Sweet & Salty Pretzel Crumble

Peanut Butter Cheesecake Smoothie with 
Sweet & Salty Pretzel Crumble:

For the crumble:
1/2 cup broken up pretzels
1 tablespoon rolled oats
pinch of salt
1 teaspoon coconut oil
1 teaspoon honey

For the smoothie:
1/2 cup Danon Lowfat Vanilla Yogurt
2 tablespoons Jif Creamy Peanut Butter
1/4 cup almond milk
1/2 banana
2 teaspoons vanilla
1 tablespoon Sugar-free Cheesecake flavored pudding mix
2 ounces Neufchatel Cheese
2 teaspoons honey
12 ice cubes
*Extra peanut butter to decorate your cup, if desired

Preheat oven to 275 degrees.
Heat coconut oil and honey in a small, microwave-safe bowl for 20-30 seconds or until completely melted. Mix in pretzels, oats and salt and spread on a parchment paper-lined baking sheet. Place in the oven for 10-15 minutes or until oats are golden brown. Remove from oven and allow to cool.
In your blender, place yogurt, peanut butter, almond milk, banana, vanilla, Cheesecake pudding mix, Neufchatel cheese, honey and ice cubes. Blend until smooth and no chunks remain. 
Spread peanut butter on the inside of your cup or mason jar, if desired. Pour in your smoothie and top with a sprinkling of the pretzel crumble. Enjoy!

Makes 2 smoothies.

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