Vegan Raspberry Milk
Caleb is a very creative, snuggly little boy, who loves to cook with me! He made up this recipe for Vegan Raspberry Milk and let me share it with you all. This raspberry milk is a fun, low carb treat, perfect for the Valentine’s Day season!
Raspberries have a long list of health benefits! They are great for diabetics, because they’re lower in sugar than other fruits. They’re also high in fiber and antioxidants, and have anti-inflammatory properties. Raspberries’ high level of ellagic acid helps fight off cancer. I keep a few bags of raspberries in my freezer all year, so I can put them in smoothies or on top of breakfast cereal. They’re also good on top of rice cakes that have nut butter on them.
Before we get to the recipe for the Vegan Raspberry Milk, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 1 Cup Unsweetened Almond Milk
- 1/4 Cup Light Coconut Cream
- 1/2 Cup Frozen Raspberries
- 1 Tsp Vanilla
- 2 Tbsp Xylitol (or to taste)
- Combine all of the ingredients in your blender and run it until the mixture is smooth. Serve cold and enjoy!
I use xylitol in recipes that are for me, because I need things to be low carb. For those without diabetes, however, I prefer coconut sugar, maple syrup, or honey. They are paleo sweeteners, that have some great health benefits.
