Most of my favorite smoothies have a common thread — chocolate, chocolate mint, mocha, chocolate banana … you get the drift. So I’m always looking for a way to switch things up. I was staring at a bowl of lemons on the kitchen table and got inspired to make a creamy, lemon cream pie smoothie, just perfect for summer.
Unlike some people who struggle to get in fruit servings, I can eat fruit all day long, so the nice thing about this smoothie is that if you’re keeping track of fruit servings, this smoothie saves your fruit for another meal or snack.
You can sub out different milks and different protein powders, but something about the combination of coconut milk and whey protein makes this smoothie exceptionally creamy, so really try and go the coconut-whey way. Don’t use canned coconut milk because that is vastly different than the kind in the carton — lots more calories, fat and sometimes sugar.
Depending on your whey protein, you may or may not need to add stevia or another sweetener, so taste it first and then you can whir in some extra sweetness. I added a decent amount of lemon juice but if you like it more or less tart, adjust the lemon juice to your taste. The lemon zest adds another dimension of lemon flavor but too much zest will make the smoothie bitter.