1 cup cold water
6 ounce container sugar free yogurt, any flavor
2-4 tablespoons Da Vinci sugar free syrup, any flavor
1/8-1/4 teaspoon extract, any flavor
1/8-1/4 cup granular Splenda or equivalent liquid Splenda
2-4 drops liquid SweetLeaf stevia, optional *
1/2 teaspoon xanthan gum
Put everything but the ice into a blender. Blend for a few seconds. With the blender on the highest speed, start feeding ice cubes, one at a time, through the top of the blender until the drink is very thick. Adjust sweetener, if necessary.
Makes 1 serving
* The sweetness of Splenda has a tendency to disappear in really cold things. Adding a tiny bit of Stevia helped boost the sweetness. Add to taste.
With granular Splenda:
Per Serving: 111 Calories; 0g Fat; 7g Protein; 20g Carbohydrate; 1g Dietary Fiber; 19g Net Carbs
With liquid Splenda:
Per Serving: 87 Calories; 0g Fat; 7g Protein; 14g Carbohydrate; 1g Dietary Fiber; 13g Net Carbs
This makes 2 tall glasses. You could cut the carbs in half by only drinking 1 glass. I strongly suggest that you do use the xanthan gum in this recipe. It thickens it by suspending the crushed ice and lots of air bubbles. Without xanthan gum, you'll end up with more like a slushy where the ice ends up in a big icy chunk in the glass.
The yogurt that I use has anywhere from 11-13 net carbs per container. It's Kroger's brand of lite yogurt sweetened with Splenda. If your yogurt has a different carb count, just subtract or add the difference.
LEMON YOGURT SMOOTHIE
Make as directed above using lemon yogurt and I added 1 packet True Lemon or 1 1/2 teaspoon fresh lemon juice. The True Lemon gave it a very nice tang.
COCONUT YOGURT SMOOTHIE
Use coconut cream pie flavored yogurt, coconut Da Vinci syrup and coconut extract.
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