I have spent most of my summer making healthy breakfast smoothies. Almond milk, protein powder, a frozen banana and ocassionally, a teaspoonful of chia seeds. Don’t get me wrong, they are delicious, energizing and the perfect post-workout refreshment (or an I-skipped-the-gym-today, but-still-like-to-feel-refreshed beverage).
Yesterday, I came across a can of cherry pie filling in my cabinet and got to thinking. I didn’t feel like heating up the house by baking a heavy dessert, and while the thought of eating it with a spoon crossed my mind, I decided to go a more sophisticated route.
This sweet and satisfying treat is surprisingly low in calories and virtually fat-free (other than a negligible amount from the grahams and chocolate chips). It’s perfect for summertime entertaining…or in place of your breakfast smoothie…because that’s when I first tested this out.
There’s smooth chocolate, rich cherry filling, creamy ice cream, fluffy whipped cream and even a graham cracker component to mirror the crust. It’s black forest cake meets cherry pie and falls in love as a milkshake.
Makes about 4 shakes
1 1/2 cups cherry pie filling
1/2 cup non-fat chocolate ice cream
2 cups unsweetened chocolate almond milk
4 or 5 ice cubes
2 sheets low-fat graham crackers
1 tablespoon semisweet chocolate chips
Whipped cream for garnish
Blend together almond milk, ice cream, pie filling, ice cubes, one sheet of graham crackers (4 individual pieces) and chocolate chips.
Pour into a sundae glass and finish with whipped cream, crushed graham crackers and of course, a cherry on top.
Sip and enjoy!