This matcha smoothie is fantastic since it is made with low-fat ingredients and is full of taste, protein, and antioxidants.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 1 |
| Yield: | 1 smoothie |
Ingredients
- 1 cup low-fat soy milk
- ½ cup low-fat vanilla Greek-style yogurt
- ¾ teaspoon green tea powder (matcha)
- 3 cubes ice, or as needed
Instructions
- Blend soy milk, yogurt, green tea powder, and ice in a blender on high until ice is entirely crushed, about 1 minute.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 99 mg |
| Sugars | 22 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Very good
I used almond milk because that’s what I keep on hand. I found it rather bland. I added a banana which made it a lot better because it sweetened it a little. I think this could be a good base for creating smoothies. There are a lot of ingredients that would go well in this.
I really enjoyed this drink. I agreed with a fellow reviewer about adding a bit of sweetness. I added a little of stevia . Highly recommended if you enjoy matcha .
For my taste, this recipe definitely needs some sweetener in it. I too used unsweetened almond milk but added a good bit of stevia.
I love that this recipe is so healthy! (I made mine even healthier by using unsweetened almond milk.) I was also attracted to this recipe because it doesn’t require any ice cream/froyo, which I didn’t have on hand. That being said…. the lack of frozen ingredients makes this shake pretty liquidy and flat – even if you use 6 ice cubes like I did. It’s fine as a beverage, but nothing like the milkshake consistency I was hoping for. If you want a green tea milkshake/smoothie rather than a green tea drink, I think you do need to use ice cream or froyo. Alternatively, maybe you could make this drink, put it in an ice cube tray, and then blend the frozen cubes? I might try that next time. Also, I’d recommend adding some sweetener (not much – I just used 2 tsp agave nectar) to this recipe, unless you used sweetened milk of some kind.