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Birthday Cake Protein Shake

Birthday Cake Protein Shake

Calories 227 (19% from fat)
Fat 4.7 gram
Saturated Fat 3 gram
Trans Fat 0 mg.
Chol. 28 mg.
Sodium 111 mg.
Carb. 42 gram
Fiber 4 gram
Sugar 9.4 gram
Sugar Alcohol 3 gram
Protein 9 gram


1 cup fresh or frozen raspberries

1 Tbsp. water

3 Tbsp. Splenda

1 cup crushed ice

1/2 cup fat free & sugar free flavored coffee creamer
(We used Chocolate Almond Biscotti from International Delight.)

1/2 cup fat free milk

1/2 a scoop (5 Tbsp.) vanilla protein powder
(We used GNC 100% Whey Protein Vanilla Cream.)

1/2 cup no sugar added vanilla ice cream
(We used Breyers No Sugar Added Vanilla.)

1 tsp. vanilla extract

2 servings of sugar free whipped cream
(We used Land O Lakes Sugar-Free Whipped Heavy Cream.)

1/4 tsp. rainbow sprinkles

It's a birthday cake in a glass. Mix the raspberries in well and cover with whipped cream for a taste that's indulgent.

1. Heat the fresh raspberries, tablespoon of water and Splenda over medium heat in a saucepan. Cook until the berries are reduced to a sauce, about 7-10 minutes. Then puree sauce in a blender until smooth, cover and store in the refrigerator.

2. Mix together the remaining ingredients in a blender and process until smooth. Divide the shake and raspberry sauce between two glasses, top with a serving of whipped cream and add sprinkles for effect.

Yield: 2 Servings

 Birthday Cake Protein Shake

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