By Helena-Laura Lesment
COCONUT RICOTTA ALMOND SMOOTHIE WITH ROSE WATER
6 steps
Prep:5minCook:1min
VEGAN VERSION: replace the ricotta with silky soft tofu (not the hard one)!
Updated at: Thu, 17 Aug 2023 07:04:34 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
42
High
Nutrition per serving
Calories925.4 kcal (46%)
Total Fat53.8 g (77%)
Carbs91.6 g (35%)
Sugars64.3 g (71%)
Protein23 g (46%)
Sodium188.3 mg (9%)
Fiber9.1 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
200gRicotta
or silky tofu for vegan version
200mlberry juice
natural, or not too thick puree
200mlplant-based milk
I used rice-almond mix
200mlalmonds
+ up to 12 almonds for garnish
1juice of lemon
small
1 Tbsphoney
soft
1 Tbspextra virgin coconut oil
soft
10 dropsrose water
I used an Indian product Natco Rose Water
edible flowers
for sprinkling
Instructions
Step 1
Serves 2
Step 2
Prep time 5 min
Step 3
Grind the almonds in food processor and pour into blender
Step 4
De-seed lemon and squeeze onto the almonds
Step 5
Add all the other and blend until smooth.
Step 6
Pour into glasses and garnish with some chopped almonds and edible flowers or whatever you like and think would work well with the smoothie.
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