Happy National Pineapple Upside Down Cake Day!
Actually, that’s tomorrow – Thursday, April 20th. But I wanted to give you this recipe for Pineapple Upside Down Cake Smoothie today, so you’ll have all the ingredients to make this yummy smoothie tomorrow morning. This is one of those smoothies that taste like dessert – but only 169 calories!
Tweak this recipe if you want. It’s sweet enough you can easily sneak in a handful of baby spinach. You can sub a different plant milk – try unsweetened vanilla almond milk. Or try unsweetened coconut milk for a slightly tropical flavor. Want to make this smoothie more substantial? Use soy milk, which punches up the protein to over 8 g.
Fun Fact: When my mom was pregnant with me, she couldn’t stand to eat any meat and developed a constant craving for pineapple upside down cake. Then I was born, with a dislike of meats and a love for pineapple and, especially, cherries.
Things that make you go hmmm.
Pineapple Upside Down Cake Smoothie Ingredients
1/2 Cup Frozen Sweet Red Cherries (make sure there is no added sugar)
1/2 Cup Frozen Pineapple
1 Cup Unsweetened, Original or Vanilla Flavor Almond Milk (I use Almond Breeze)
Pineapple Upside Down Cake Smoothie Directions
Combine all ingredients into blender and blend.
For the full experience, pour into fun, chilled glasses and sip through a reusable straw.
Smoothie Made With Almond Breeze Unsweetened Almond Milk
Smoothie Made with Zen Soy Milk
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