Cherry Spice Roasted Shake
Calories 115 (10% from fat)
Fat 1.2 gram
Saturated Fat 0 gram
Trans Fat 0 mg.
Chol. 13 mg.
Sodium 68 mg.
Carb. 18 gram
Fiber 2.6 gram
Sugar 11 gram
Sugar Alcohol 0 gram
Protein 9 gram
Cherries for 4 Shakes (Make Ahead)
1 3-inch cinnamon stick, broken up
1/2 star anise
3 Tbsp. Splenda
1 pound fresh sweet cherries
2 Tbsp. water
Remaining Ingredients for 2 Shakes
1/2 cup plain fat free Greek yogurt
1/2 tsp. vanilla extract
1/2 Tbsp. lemon or lime juice
1/2 cup ice cubes
1/2 cup Almond Silk Milk, unsweetened
2 Tbsp. Splenda
(We used GNC 100% Whey Protein Vanilla.)
The first part of this recipe is to make the cherries you'll need for four shakes. Divide them in half and each half can make two shakes. You can cover and store them in the refrigerator up to four days.
The second part of the recipe are the ingredients you need to take one of those cherry servings and turn it into two protein shakes.
1. Preheat oven to 400 degrees Fahrenheit.
2. Put the broken-up cinnamon stick, 1/2 of a star anise and the Splenda into an electric spice grinder or blender. Grind or blend until reduced to a fine powder, about 2 minutes.
3. Wash the cherries in a strainer but don't dry them. Remove the stems. Then put the cherries into a bowl, sprinkle the cinnamon powder you ground up over the top and toss the cherries to make sure they're nicely coated.
4. Spread the cherries out on a 8x8 baking dish and sprinkle the water over top.
5. Bake for 20 to 30 minutes, until cherries are soft and bubbling. Remove from the oven and allow to cool to room temperature. Then remove and discard the pits from the cherries.
6. Divide the cherries into two bowls, about 2/3 cup per bowl. You can cover and store them in the refrigerator for up to 4 days, when you're ready to make the shakes.
TO MAKE 2 SHAKES
7. Combine one of the bowls of cherries and the remaining ingredients, yogurt, vanilla, lime or lemon juice, ice cubes, almond milk, Splenda and whey protein in a blender and process until smooth. Drink one shake now and share the other, or cover it and store in the refrigerator overnight for the next day.
Yield: 4 Servings, About 2/3 Cup Per Serving