Strawberry Shortcake Protein Shake

• 180 g Skim milk (¾ cup)
• 60 g Nonfat Greek yogurt (¼ cup)
• 30 g Vanilla whey protein (1.1 oz (about 1 scoop))
• 120 g raw Strawberries, frozen or fresh (4.2 oz raw)
• 20 g (about 2 cookies) Ladyfinger cookies
• 2 g Vanilla extract (½ tsp)
• 100 g (a handful) Ice cubes (a handful (about 3.5 oz))

You'll need: Blender, Tall glass.

Method

1. Hull the berries and break the cookies

   If the strawberries are fresh, pull off the green tops; frozen ones go in as they are. Break each ladyfinger in half and set them aside for the end.

   Frozen strawberries make the shake thicker and colder, so you can use less ice.

2. Blend the strawberry base

   Pour the milk into the blender, then add the strawberries, yogurt, whey, vanilla and the ice cubes. Blend on high for 45 seconds, until smooth and thick.

   Liquid first, whey in the middle. It stops the powder caking on the blades.

3. Pulse in the shortcake

   Add one broken ladyfinger to the blender and pulse 3 times, so a few crumbs remain. Pour the shake into the glass and crumble the second ladyfinger on top.

   Just pulse. Blending the cookie smooth turns the shake gluey.

Swaps

• Ladyfinger cookies → Graham crackerSame crunchy shortcake feel, with less egg.
• Skim milk → Unsweetened almond milkAbout 70 kcal less; thinner body.