Berber Pink Smoothie (Beet Version)

Name: Berber Pink Smoothie (Beet Version)
Total time: 10 min
Yield: 555 ml
Ingredients: squeezed lemon juice 10 ml; lemon 85 g; blanched carrot 80 g; steamed cabbage 100 g; raw beet 50 g; tomato 200 g; liquid allulose 20 spoon; olive oil 10 spoon

Per serving: 200ml (Yields about 700ml) / No coconut water / 1 spoonful of allulose

Cook 10 min Difficulty EASY 579 kcal

#diet #low sugar #low calorie #vegan

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Ingredients

Main ingredients

squeezed lemon juice 10 ml
lemon 85 g
blanched carrot 80 g
steamed cabbage 100 g
raw beet 50 g
tomato 200 g

Seasonings/Sauce

liquid allulose 20 spoon
olive oil 10 spoon

Nutrition summary

Carbohydrates 90.74 g 55%

Protein 10.17 g 6%

Fat 27.91 g 38%

Serving size 555ml

Cooking steps

1

Wash the beet and banana thoroughly and peel them.
2

Cut the beet into small pieces and slice the banana into suitable sizes.
3

Add beet, banana, soy milk, Greek yogurt, and lemon juice into a blender.
4

Blend all the ingredients until smooth.
5

Pour into a cup and serve.

Berber Pink Smoothie (Beet Version)

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