(By “we” I mean she did everything, while I sat on the other side of the peninsula taking notes and coming up with possible variations, like adding one of these fat peanut butter cookies to her Skinny Vanilla smoothie, making it no longer “skinny”).
Unlike most of my smoothies, this Skinny Vanilla smoothie has no veggies (but I’ve come up with a veggie variation, which of course I’ll be sharing with you). It’s a satisfying and delicious treat, (and low calorie, if you care about that sort of thing), reminiscent of a vanilla frosty.
If you’re newer to healthier eating, you can make this sweeter by adding more dates or using sweetened almond milk.
Ingredients for one 12-14 oz serving (It sounds like a lot, but you’ll want to have it all yourself):
- 2 medjool dates, pitted
- ½ vanilla bean (pliable)*
- 1 t (or more) vanilla extract
- about 1 1/4 c milk (unsweetened almond or regular milk)
- 1 c ice cubes For a more intense flavor, freeze milk cubes ahead of time and use instead of ice
Put dates, vanilla bean, and vanilla extract in a high speed blender.
Add just enough milk to make a thin puree. Blend on high until completely pulverized.
Add ice cubes and the rest of the milk (up to the 1 3/4 c mark on the blender). Blend until smooth (20 seconds).
We also tried the peanut butter cookie version, which Pete loved. It was good, but being a purist and a plain vanilla girl at heart, I preferred the original Skinny Vanilla smoothie.
*The vanilla bean really makes this smoothie, but you can also just use more vanilla extract. Make sure your vanilla bean pod is pliable and not dry.