Watermelon Milkshakes are a refreshing guilt-free summer treat.
Watermelon Milkshakes are yum yum yum, especially on a hot sweltering summer day. I would be hard pressed to think of anything as equally both creamy and refreshing. Today, I have a low calorie vegan version to share with you (that fits in well with my current weight loss goals).
This Watermelon Milkshake recipe is made with the new Almond Coconut Blend from Silk (unsweetened version), which is exceptionally creamy for a meager 35 calories per cup. The recipe is super easy it just takes the forethought to cube and freeze some watermelon before preparing. The watermelon itself has sweetness, and I used the unsweetened version of the Almond Coconut Blend along with naturally calorie free stevia, so the calories remain amazingly low.
My daughter was thoroughly engrossed in playing when I made these, so while I got to enjoy mine, hers melted. I poured it into a freezer pop mold, and she devoured hers later as a couple of Watermelon Milkshake Pops.
In addition to introducing my new favorite the Almond Coconut Blend (which I have also been using in my coffee lately), Silk has also just introduced a new Protein + Fiber Almondmilk. This one is my daughter’s new favorite beverage, which makes me very happy because there are not many protein sources she actually likes, and so very few non-dairy, non- soy milks have protein. So we still have two cartons of Silk in the fridge ll the time, they are just different kinds lately.
- 2 cups of frozen watermelon cubes
- 2 cups unsweetened Silk Almond Coconut Blend (non-dairy milk)
- 2 servings of natural zero calorie sweetener (I used powdered organic pure Stevia)
- Place all ingredients in blender and pulse until smooth.
- Serve promptly.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.