High-Protein Drinkable Strawberry Yogurt
A smooth and creamy high-protein strawberry yogurt drink.
high-proteindrinksmoothie
nut-freegluten-freeegg-freepescatarianvegetarian
drink
Prep
0
min
Cook
0
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8Servings:
🥬Fresh Produce(1)
- 2½ cups strawberry preserves
🥛Dairy & Eggs(2)
- 3½ cups milk
- 10 cups plain Greek yogurt
Nutrition (per serving)
Calories
499
Protein
26g
Carbs
76g
Fat
9g
Fiber 1g·Sugar 68g·Sodium 244mg
👨🍳 Instructions
- 1
Blend everything until completely smooth.
- 2
Split into 2 batches if necessary to avoid overloading the blender.
- 3
If too thick, add more milk to reach desired consistency.
- 4
Pour into bottles, refrigerate, and shake before drinking.
💡 Pro Tips
- ✓Warm your milk to 110°F before blending with cold Greek yogurt to reduce viscosity by 30-40% and prevent the blender motor from straining, since cold dairy proteins are tightly coiled and resist shearing.ingredient110°F milk temperature
- ✓Blend in 2-3 batches maximum with a 1:2 yogurt-to-milk ratio per batch rather than combining all ingredients, because Greek yogurt's 20% protein concentration creates friction that generates heat and can denature whey proteins above 140°F.technique1:2 yogurt-to-milk ratio per batch
- ✓Add strawberry preserves in the final 10 seconds of blending at low speed to prevent pectin breakdown, which would reduce the drink's natural body and require 15-20% extra milk to compensate for lost viscosity.timingFinal 10 seconds at low speed
- ✓Refrigerate for at least 2 hours before serving because this allows gelatin and pectin from preserves to fully hydrate and reach their thickening potential, stabilizing the emulsion and preventing separation of whey from curds.timing2 hours minimum
- ✓Use preserves with 55-60% sugar content rather than lower-pectin jams, as this concentration optimizes osmotic pressure to bind water molecules and maintain a creamy mouthfeel without curdling from excessive acid in the shake.ingredient55-60% sugar content
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Prep
0
min
Cook
0
min
Serves
8
people
Level
beginner
Be the first to rate
Share this recipe
High-Protein Drinkable Strawberry Yogurt
A smooth and creamy high-protein strawberry yogurt drink.
high-proteindrinksmoothie
nut-freegluten-freeegg-freepescatarianvegetarian
drink
📝 Ingredients
Serves 8Servings:
🥬Fresh Produce(1)
- 2½ cups strawberry preserves
🥛Dairy & Eggs(2)
- 3½ cups milk
- 10 cups plain Greek yogurt
Nutrition (per serving)
Calories
499
Protein
26g
Carbs
76g
Fat
9g
Fiber 1g·Sugar 68g·Sodium 244mg
👨🍳 Instructions
- 1
Blend everything until completely smooth.
- 2
Split into 2 batches if necessary to avoid overloading the blender.
- 3
If too thick, add more milk to reach desired consistency.
- 4
Pour into bottles, refrigerate, and shake before drinking.
💡 Pro Tips
- ✓Warm your milk to 110°F before blending with cold Greek yogurt to reduce viscosity by 30-40% and prevent the blender motor from straining, since cold dairy proteins are tightly coiled and resist shearing.ingredient110°F milk temperature
- ✓Blend in 2-3 batches maximum with a 1:2 yogurt-to-milk ratio per batch rather than combining all ingredients, because Greek yogurt's 20% protein concentration creates friction that generates heat and can denature whey proteins above 140°F.technique1:2 yogurt-to-milk ratio per batch
- ✓Add strawberry preserves in the final 10 seconds of blending at low speed to prevent pectin breakdown, which would reduce the drink's natural body and require 15-20% extra milk to compensate for lost viscosity.timingFinal 10 seconds at low speed
- ✓Refrigerate for at least 2 hours before serving because this allows gelatin and pectin from preserves to fully hydrate and reach their thickening potential, stabilizing the emulsion and preventing separation of whey from curds.timing2 hours minimum
- ✓Use preserves with 55-60% sugar content rather than lower-pectin jams, as this concentration optimizes osmotic pressure to bind water molecules and maintain a creamy mouthfeel without curdling from excessive acid in the shake.ingredient55-60% sugar content