You’d have to be cold-hearted to not squeal over how cute Alistaire is 😉 Yeah, totally unrelated to anything else in this post and I am OK with that! Little man turned 16 months old last week as well. Well, also, he has developed a love for blueberries 😉 His brother will have competition in the coming weeks as the bushes ripen!
When Kirk and I were feeling so bad last week, we didn’t eat for a good day and a half. Finally I was so hungry I thought maybe a smoothie would help, which it did. I made it with Nancy’s Cultured cream cheese, which has probiotics, that seriously made my tummy feel a lot better.
Blueberry Cheesecake Smoothie
- 6 ounces cultured cream cheese, preferably organic
- 1½ cups milk, preferably organic
- 1/2 cup granulated organic sugar
- 1½ tsp pure vanilla extract
- 56 whole wheat mini graham crackers, divided (or 7 normal sized ones)
- 2 cups frozen blueberries, partially thawed
Blend cream cheese, milk, 3 Tbsp of the sugar, vanilla and 48 of the crackers (6, if using regular ones) in blender, until smooth. Pour into a measuring cup, remove ½ cup and pour that back into blender, reserve rest.
Add blueberries and remaining sugar to the ½ cup cream cheese mixture in blender, blend until smooth.
Divide between glasses. Pour the reserved cream cheese mixture over top. Crush remaining crackers, sprinkle on top.
Serve with wide straws immediately.
Serves 2 to 3.