Gluten-free coffee protein smoothie

Gluten-free coffee protein smoothie with espresso, banana, low-fat quark, milk and cocoa – creamy, quickly blended and an easy way to have protein in a glass.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 230 kcal per serving
• Protein: 18 g
• Fat: 2 g
• Carbs: 32 g

Ingredients

• 1 espresso (about 30ml)
• 1 banana (preferably frozen)
• 100 g low-fat quark
• 100 ml milk
• ½ tsp cocoa powder
• 1 handful of ice cubes

Method

You’ll need: blender

1. Make the espresso fresh and let it cool briefly so the smoothie ends up nice and cold rather than watered down.
2. Put the banana, low-fat quark, milk, cocoa powder and cooled espresso into a blender.
3. Add the ice cubes and blend everything on high until creamy and slightly frothy.
4. If the smoothie is too thick, add another small splash of milk and blend briefly again.
5. Taste it and, if needed, round it off with a little more cocoa or an extra ice cube.
6. Pour into a large glass and serve well chilled straight away.

Good to know

When mornings need to be quick, this smoothie is a pleasantly creamy answer. It tastes like iced coffee and stays nice and simple.

Swaps

Low-fat quark → skyr (similar protein content, often a little milder in flavour); milk → unsweetened almond milk (contains tree nuts); banana → frozen mango (fruity, also provides carbohydrates and a little fibre); cocoa powder → decaffeinated cocoa from a raw cacao blend (unsweetened; similar aroma, a little milder depending on the product).

Allergens

Contains milk, so it isn't dairy-free. Only of limited suitability for children because of the espresso; in pregnancy, count the caffeine towards your total for the day and stay within the limit the NHS advises.