|5 min||0 min||1|
|1/8 cup||Sliced almonds (toasted, if desired)|
|1 tbsp||Vanilla yogurt, 1-2% M.F. (heaping)|
|1/2 scoop||Whey protein powder, vanilla (optional)|
|1/8 tsp||Almond extract, McCormick|
|1/4 tsp||Vanilla extract, pure|
|1/4 cup||Almond milk, unsweetened (Use more than 1/4 cup if it's too thick. Can use soy milk.)|
|454 gm||Frozen sweet cherry, sweetened (Use 1 heaping cup.)|
Toast almonds, if desired, in a 325°F oven for about 4-5 minutes, stirring after about 2 minutes (I used my little toaster oven.); cool completely.
In a single-serve blender cup or a blender, add 1/4 cup almond milk and the remaining ingredients. Pulse to blend completely, stopping to add extra milk if it’s too thick.
And, that’s it! Enjoy!
**RECIPE AND PHOTOS BY RENEE’S GOURMETS**
©Renee Norris 2016
All rights reserved.