Carrot Cake Greek Yogurt

I’m in the process of writing a book of green smoothie recipes. This means my belly has been sloshing over the past few weeks as I test and retest various recipes and the fridge is always full of mass quantities of spinach and kale.

The cold front that pushed through this afternoon convinced me to take a break from the smoothies tonight. However, I still wanted something sweet after my bowl of soup and the house is empty of my usual choices. As so often happens, the lack of a clear option led to innovation. The impulse concoction was good enough that I thought I would share it.

I threw the following in the Vitamix (a food processor would work as well):

1 cup baby carrots

1 cup plain nonfat Greek yogurt

1/2 tsp vanilla

1 tsp pumpkin pie seasoning

2 tbsp ground flax seed

1/4 cup oats (I used gluten free)

2 tbsp Splenda brown sugar blend (other sweeteners would work too)

Sorry there’s no photo – it disappeared too quickly! 🙂

intersection cover COMING SOON

 

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