INGREDIENTS:

  • 1 tub (200g) Killowen Farm Strawberry Protein Yogurt
  • Small handful of carrageenan seaweed
  • 100ml coconut water (approx.)
  • 1 tsp organic Irish honey
  • 1 tbsp smooth almond butter
  • 300g Irish frozen strawberries
  • 2-3 ice cubes

METHOD:

  1. Prepare the carrageenan by soaking a handful in coconut water overnight in the fridge. In the morning, strain the Coconut water from the seaweed—it will have a gel-like consistency.
  2. In a blender, blitz the carrageenan gel with the Killowen Farm Strawberry Protein Yogurt. Pour this mixture into a glass and reserve
  3. Add half the frozen strawberries, the juice of half a lemon, and honey to the blender (no need to clean it out) and blend until smooth. Reserve 2-3 tablespoons of this mixture.
  4. Add the remaining strawberries the almond butter, ice cubes in with the carrageenan yogurt mixture to the blender. Blend briefly to combine.
  5. For assembly, swirl the carrageenan yoghurt mix on the inside of two glasses. Add 3 tablespoons of strawberry glaze to the bottom of each glass then pour the strawberry yogurt almond smoothie mixture into the glasses and serve with a paper straw.
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