Cottage Cheese Peach Protein Smoothie
A thick, creamy peach smoothie that uses cottage cheese for around 20 grams of protein per serving. It tastes like peaches and cream, with no chalky protein powder and no cottage cheese texture.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 smoothies (about 14 oz / 415 ml each)
Steps
Before you start
- Use frozen peach slices straight from the freezer. They make the smoothie thick and cold without watering it down with ice.
- Choose full-fat or 2% small-curd cottage cheese for the creamiest result. Fat-free works but tastes slightly tangier and less rich.
- Chill the milk and cottage cheese so the smoothie is cold and thick. Have two tall glasses ready.
Add liquids first
- Pour the milk into the blender jar, then add the vanilla extract, honey, and salt.
- Putting the liquids in first helps the blades catch the frozen fruit and keeps the mixture from sticking.
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Ready when: Liquids sit at the bottom of the jar.
Tip: Measure honey with a lightly oiled or wet spoon so it slides off easily.
Add cottage cheese
- Spoon the cottage cheese on top of the liquids.
- Add the cinnamon now if using.
Add frozen peaches
- Add the frozen peach slices on top of the cottage cheese.
- If the slices are stuck together in a clump, break them apart first so they blend evenly.
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Ready when: All ingredients are in the jar, with peaches on top.
Blend until smooth
- Secure the lid.
- Start on low speed for 10 seconds, then increase to high and blend for 45 to 60 seconds.
- Stop once and scrape down the sides with a spatula if any peach pieces cling there.
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Ready when: The smoothie is completely smooth and thick, with no visible cottage cheese curds or peach flecks, and it flows slowly off a spoon.
Tip: Rub a drop between your fingers or taste it. Any grainy bits mean it needs another 20 to 30 seconds. A standard blender may need up to 90 seconds.
Taste and adjust
- Taste the smoothie.
- If the peaches are tart, blend in another 1 teaspoon of honey for 10 seconds.
- If it is too thick to blend, add milk 1 tablespoon (15 ml) at a time and blend briefly.
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Ready when: Sweet, balanced, and spoonably thick but still drinkable through a wide straw.
Tip: Add milk sparingly. It is easy to thin the smoothie but hard to thicken it again.
Pour and serve
- Divide the smoothie between two tall glasses, about 14 oz (415 ml) each.
- Serve right away with a wide straw or spoon.
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Tip: Serve right away. It thickens as it sits and the cold fruit melts.
Good to know
Tips
- Add the liquid first and blend frozen fruit last to avoid air pockets and stalling blades.
- For a super-smooth result in a standard blender, blend the milk and cottage cheese together for 30 seconds before adding the peaches.
- Fresh peaches work too. Use 2 cups (300 g) sliced fresh peaches and add 4 to 5 ice cubes for thickness.
- For extra protein, add 1 scoop of unflavored or vanilla protein powder and 2 more tablespoons of milk.
Make ahead
Blend up to 8 hours ahead and keep in a sealed jar in the fridge. Shake or stir well before drinking, adding a splash of milk if it has thickened.
Storage & reheating
Best fresh. Refrigerate in an airtight jar for up to 24 hours; it will separate and thicken, so shake well and loosen with a splash of milk. Freeze in ice cube trays or freezer-safe containers for up to 2 months, then thaw in the fridge overnight or re-blend the cubes with a little milk. Do not leave it at room temperature for more than 1 hour.
Substitutions
- frozen peach slices → 2 cups (300 g) frozen mango or mixed berries. Berries give a tarter smoothie, so you may want an extra teaspoon of honey.
- whole milk → unsweetened almond, soy, or oat milk. Soy milk keeps the protein highest. Use the same amount.
- honey → maple syrup. Use the same amount. This also makes it vegan-friendly on the sweetener, though cottage cheese is still dairy.
- small-curd cottage cheese (2% or full-fat) → plain Greek yogurt. Use 1 cup (225 g). The flavor is tangier and protein is slightly lower.
