Birthday Cake Protein Shake

• 250 g Nonfat milk (1 cups)
• 30 g Vanilla whey protein powder (1.1 oz (about 1 scoop))
• 60 g Nonfat Greek yogurt (¼ cup)
• 15 g (about 1½ cookies) Ladyfinger cookies (1½ ladyfinger cookies)
• 3 g Vanilla extract (¾ tsp)
• 8 g Rainbow sprinkles (0.3 oz)
• 100 g (a handful) Ice cubes (a handful (about 3.5 oz))

You'll need: Blender, Tall glass.

Method

1. Load the blender

   Pour the milk into the blender first, then add the whey, yogurt, broken-up ladyfingers, vanilla and ice cubes.

   Liquid goes in first so the powder doesn't cake on the bottom of the jar.

2. Blend and fold in the sprinkles

   Blend on high for about 40 seconds, until thick and creamy with no cookie lumps. Add half of the sprinkles and pulse 2 times so they stay speckled.

   Pulse the sprinkles only. Longer blending turns the shake gray-pink and dulls the colors.

3. Top with the rest of the sprinkles

   Pour the shake into a tall glass and finish with the remaining sprinkles. Drink straight away while it's thick.

   Sprinkle just before drinking. They bleed color into the shake if they sit.

Swaps

• Nonfat milk → Unsweetened almond milkAbout 50 kcal less, with a dairy-free milk base; the yogurt and whey still contain dairy.
• Ladyfinger cookies → Vanilla wafer cookiesA crunchier, more cake-like bite; about the same calories.