Ingredients:

  • ½ cup (120ml) unsweetened almond milk
  • 1 cup (225g) plain 2% Greek yogurt
  • 1 pinch sea salt
  • ½ teaspoon (2g) pure vanilla extract
  • 1 tablespoon (21g) raw honey
  • 1 ½ cups (150g) frozen raspberries

Instructions:

  1. Pour the liquid. Add ½ cup (120ml) unsweetened almond milk to the blender base.
  2. Add the protein. Spoon in 1 cup (225g) plain 2% Greek yogurt.
  3. Season the base. Sprinkle in ½ teaspoon (2g) pure vanilla extract and 1 pinch sea salt.
  4. Drizzle the sweetener. Add 1 tablespoon (21g) raw honey directly into the liquid.
  5. Pile the fruit. Add 1 ½ cups (150g) frozen raspberries on top.
  6. Start slow. Pulse the blender 5-6 times until the berries are coarsely chopped.
  7. Increase speed. Run the blender on high for 30-45 seconds until the mixture looks velvety and uniform.
  8. Check consistency. Stop and stir with a spatula if any large chunks remain.
  9. Final whip. Blend for another 10 seconds until no seed fragments are visible.
  10. Serve immediately. Pour into a chilled glass and enjoy while the temperature is at its peak.