These are easily the best low carb smoothies I have ever made! Light, refreshing, and delicious, perfect for the dog days of summer. Plus enter to win a new blender from Red Raspberries. This post contains sponsored content.
My father feels that it is his inalienable right to spoil his grandkids as much as he is able in the small amount of time he gets to see them. And as much as I want my kids eating a low carb, healthy diet, I am not about to argue with the man. First of all, he’s rather formidable in debate and you may quickly regret your decision to tangle with him. Secondly, he is suffering from a very serious lung disease called idiopathic pulmonary fibrosis (IPF) and I am not sure how long we have left with him. Not long, from all current indications. So that tends to render any potentially valid arguments null and void. Just give the man what he wants. If that means feeding my kids cookies and ice cream all day, I’m gonna let him do that. I just want to see him smile and play with them as long as he is able.
I don’t mean to sound flip and lighthearted about the situation. I am not. I am currently riding quite an emotional roller coaster, but I am not quite ready to write about the depth of my feelings. Perhaps I never will be.
However, we recently had our annual family pilgrimage to a cottage in Canada, where my children were indulged in every conceivable fashion by their loving grandparents. And by the time we arrived home, they were really feeling the averse effects of all the indulgence, each complaining of tummy troubles. In its way, it was a good little lesson for them, and they were eager to get back to some healthy eating. They wanted light meals and fresh flavours and I was happy to oblige. So we hit the smoothie train hard.
My kids adore smoothies and will guzzle them down. But let’s face it, not all smoothies are created equal and some can be as junkie and sugar-laden as a donut. So my aim was for a really healthy, light, low carb smoothie that tasted like summer in a glass. Like a glass of lemonade. Or a glass of raspberry lemonade. I love using frozen raspberries in my low carb smoothies. They add great nutrition, with plenty of vitamins, minerals and fiber. And the flash freezing process happens just hours after picking, so it locks in the nutrients that can be slowly lost in fresh berries. I also find using frozen raspberries helps thicken low carb smoothies without the addition of higher carb bananas.
Boy did I strike the right note with these raspberry lemonade smoothies. It was truly the best low carb smoothie I’ve ever made, so light and refreshing. I had trouble making it through the photo shoot without guzzling the whole pitcher. I was meant to be saving some for my kids when they returned from camp, but I kept sneaking sips the whole time. They were just the antidote my poor, over-indulged kids needed!
Disclosure: Many thanks to my friends at Red Raspberries for helping me bring you this delicious recipe.
- 1 cup coconut milk
- 3/4 cup frozen raspberries
- 1/2 cup heavy whipping cream (or more coconut milk for dairy free)
- 1/3 cup freshly squeezed lemon juice
- 1/4 cup powdered Swerve Sweetener more if you like it sweeter or sweetener of choice
- 1/4 cup collagen peptides
- 1 tsp lemon zest
- 2 cups ice
In a blender, combine all ingredients and blend until smooth.
Divide between 4 glasses.