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Cocoa raspberry shake beside fresh raspberries and a cool blue rain-streaked window.

Crowe’s Kitchen

Raspberry Midnight

Raspberries and Greek yogurt bring a tart berry note to creamy Dutch chocolate.

Made with Creamy Dutch Chocolate 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 Creamy Dutch Chocolate IsaLean
  • 8–10 US fl oz cold water
  • ⅓ cup frozen raspberries
  • 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.

Expect a few raspberry seeds in the finished shake, even after the fruit is fully blended.

Need the shake base?

Choose Creamy Dutch Chocolate IsaLean for this recipe. Check the label for current directions and allergens; availability varies by market.

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