Blueberry Velvet Cheesecake Smoothie
- 1 (8 ounce) container non-fat blueberry yogurt
- 1/2 cup grape juice
- 1/4 cup low- or non-fat cream cheese
- 1 tablespoon maple syrup
- 2 1/2 cups individually frozen blueberries
- Place in a blender or food processor and whirl until smooth.
This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.