Peaches and Cream Cottage Cheese Smoothie

• 3/4 cup cottage cheese (plain, full-fat or 2%)
• 1/2 cup whole milk (or any milk you like)
• 1/2 tsp vanilla extract
• 1 cup frozen peaches
• 1 tbsp ground flaxseed
• 1/4 tsp cinnamon
• 1 tsp raw honey (optional, if your peaches are tart)

Instructions

1. Add the cottage cheese, milk, and vanilla to the blender and blend for 30 to 45 seconds, until you can no longer see any curds.
2. Stop the blender and scrape down the sides with a spatula.
3. Add the frozen peaches, flaxseed, cinnamon, and honey if you are using it.
4. Blend on high for 45 to 60 seconds, until thick and completely smooth.
5. Taste, thin with a splash of milk if needed, then pour into a glass and finish with a sprinkle of cinnamon.

Tips

• Blending the cottage cheese with the milk before any frozen fruit goes in is what removes the curds. If you add everything at once, you may be left with grainy bits.
• Sodium varies a lot between brands, so compare labels. A low-sodium cottage cheese works just as well here because the peaches cover any saltiness.
• No frozen peaches? Slice ripe fresh ones, freeze them flat on a tray for a couple of hours, or use frozen mango or pineapple instead.
• It keeps for a day in a sealed jar in the fridge. It thickens as it sits, so shake it and add a splash of milk before drinking.

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