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Cocoa Avocado Smoothie Recipe

1 Review

This satisfying cocoa avocado smoothie features the antioxidants of cocoa, the good fats of avocado, and high-quality protein from pasteurized eggs. A great nutritious pick-me-up for any time of day, compliments of nutrition expert Dr. Jim Painter.

Servings: 1

Active time: 10 minutes

Total time:

Ingredients

  • 1/2 avocado
  • 1 1/2 c milk
  • 2 Tbsp cocoa powder
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 2 packets of Splenda®

Preparation

Place avocado, milk, cocoa powder, egg, and Splenda® into a blender and blend until smooth.

Notes

Paleo-friendly avocado smoothie

Substitute any non-dairy milk for dairy milk and 2 teaspoons honey or maple syrup for Splenda.

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Reviews

no rating by Joe Flanagan on 03/27/16
Don't use the Splenda. Use organic honey or stevia. Both better choice for sweetness.

Nutrition Facts

Serving Size (1 smoothie)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 400
Calories from Fat 190
Total Fat 21g (32% DV)
Saturated Fat 4g (20% DV)
Trans Fat 0g
Cholesterol 195mg (65% DV)
Sodium 230mg (10% DV)
Total
Carbohydrate
33g (11% DV)
Dietary Fiber 9g (36% DV)
Sugars 19g
Protein 23g
Vitamin A 25%
Vitamin C 15%
Calcium 50%
Iron 30%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.