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.
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