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Pear Ginger Sweetpotato Shake

Registered dietitian finalist for NCSP Recipe Contest with the Academy of Nutrition and Dietetics
Print Recipe

Ingredients

  • 2 medium sweetpotatoes, baked and cooled
  • 2 1/2 cups light vanilla soymilk, divided
  • 1/2 cup 1% cottage cheese
  • 1 banana, peeled
  • 1 pear, cored and cubed
  • 1/2 cup non-fat plain Greek yogurt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp minced fresh ginger
  • 3/4 tsp vanilla extract
  • 2 tablespoons maple syrup
  • 1 – 1 1/2 cups ice, depending upon preferred thickness

Instructions

  • Remove sweetpotato pulp from potato skin; discard skins. Add pulp to a blender with 1 ½ cups soymilk and cottage cheese. Puree for 2 to 3 minutes or until completely smooth, scraping down edges of blender pitcher with a spatula, if necessary.
  • Add frozen banana and pear, remaining 1 cup soymilk, yogurt, cinnamon, nutmeg, ginger, vanilla and maple syrup. Puree until blended and smooth, stopping blender to scrape sides if necessary.
  • Add 2 cups ice and pulse to chop; blend until smooth. Add remaining 1 cup ice, if desired, to reach a thicker consistency.
  • Pour into 4 glasses and serve.
Number of servings (yield): 4 smoothies or 8 ½ cups