Yield: 1 serving
Start to finish: Less than 5 minutes
1/2 cup yogurt "cheese" (see below for directions)
1 organic banana
1/2 cup frozen organic blueberries (or fresh, but I like a little frostiness)
1 tablespoon wheat germ
1 teaspoon honey
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
- Put everything in a blender and blend until smooth.
This is my new favorite treat, also known as Greek-style yogurt, made by draining off the whey in yogurt. It's thicker and creamier than regular yogurt, makes a great bagel spread, and can be used as a substitute for sour cream or cream cheese in dips, baking...whatever you want! The cheese I used for my smoothie was made with Nancy's Organic Vanilla, but it works just as well with plain or any other flavor you want.
- Line a colander with cheesecloth or coffee filters.
- Place it in a bowl or dish. You may want to put it on top of another bowl turned upside-down, because you'll be draining off liquid, and you don't want the contents in the colander to sit in the liquid.
- Pour yogurt into the lined colander. Use any amount you want -- just be aware that the amount of "cheese" you're left with will be 1/3 to 1/2 less than the amount of yogurt you started with.
- Put the whole assembly into the refrigerator to drain overnight.
- In the morning, you'll have yogurt "cheese" and some amount of clear, pale yellow liquid that has drained off. The liquid is the whey and can be used as a substitute for water when making bread to add a little protein and smooth out the texture. (You can freeze it to use later if you're not going to use it in a day or two.) Apparently you can also make your own ricotta cheese with it, but that seems like more trouble than it's worth.