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Lavender blueberry cookies-and-cream shake with blueberries and Greek yogurt on a bright breakfast table.

Crowe’s Kitchen

Blueberry Cookie Velvet

Frozen blueberries and plain Greek yogurt add berry flavor and tang to a cookies-and-cream shake.

Made with MCT Cookies & Cream IsaLean

5 minutes · Makes 1 shake

A creation by Capt. Solomon D. Crowe

Original recipe concept; kitchen testing is pending. Image is a serving illustration.

Ingredients

  • 2 scoops MCT Cookies & Cream IsaLean
  • 8–10 US fl oz cold water
  • ⅓ cup frozen blueberries
  • 2 tbsp plain Greek yogurt

How to make it

  1. 1

    Add 8 US fl oz cold water to your blender.

  2. 2

    Add the IsaLean powder and all the remaining ingredients.

  3. 3

    Blend for 30–45 seconds, or until smooth. If needed, add a little more cold water, using up to 10 US fl oz in total, and blend again.

  4. 4

    Pour into a glass and serve cold.

Blend until the blueberry skins are finely broken down; a few small berry flecks are normal.

Need the shake base?

Choose MCT Cookies & Cream IsaLean for this recipe. Check the label for current directions and allergens; availability varies by market.

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