Red Velvet Chocolate Shakeology
It’s hard to resist the delicious color (and flavor!) of red velvet cakes, red velvet cupcakes, red velvet sponge cakes…you get the picture.
But instead of throwing all your healthy eating goals out the window, blend up this gorgeous Red Velvet Smoothie instead.
This drinkable version of a red velvet cake features some of the very same ingredients originally used to make this yummy treat so delicious.
This Chocolate Shakeology smoothie recipe gets its gorgeous hue from a cooked beet (we promise you won’t taste it), and a dollop of mascarpone cheese gives it a hint of that cream cheese frosting flavor.
You could swap in part-skim ricotta or reduced-fat (2%) Greek yogurt if you prefer.
Don’t have Shakeology yet? Talk to your Team Beachbody Coach and get more Shakeology recipes here.
Red Velvet Chocolate Shakeology
This decadent Red Velvet Smoothie featuring creamy Chocolate Shakeology gets its classic crimson hue from a surprising ingredient.
Ingredients
- 1 cup / 240 ml unsweetened almond milk
- 1 cup / 170 g ice
- 1 scoop Chocolate Whey or Plant-Based Vegan Shakeology
- 1 medium cooked beet, peeled, cooled, coarsely chopped
- 1 Tbsp. mascarpone cheese
- 1 tsp. balsamic vinegar
Instructions
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Place almond milk, ice, Shakeology, beet, mascarpone, and vinegar in blender; cover. Blend until smooth.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
*Total Sugars 12 g, Added Sugars 5 g
Container Equivalents
½ Green
1 Red
1 Blue
1 tsp.
2B Mindset Plate It!
This recipe makes a great breakfast option with an added FFC.
