Low-Carb Lassi and Variations — Day VI — Raspberry Cantaloupe Lassi

This Low-Carb Raspberry Cantaloupe Lassi is bursting with fresh raspberry flavor. Cantaloupe tames the sour berry and gives the drink a gently fruity note. Yogurt brings creaminess and richness.

Without further ado, here is the flavor-bursting recipe. Hope you enjoy it!

 

 

Raspberry Cantaloupe Lassi 2 cups = 480 ml ice-cold water 4 oz = 115 g frozen, organic raspberries 7 oz = 200 g organic, full-fat Greek or Turkish yogurt 4 oz = 115 g organic cantaloupe chunks 2–3 packets NuStevia NoCarbs Blend   Directions Place the water and the raspberries in a blender jar. (I used Blendtec blender with WildSide jar.) Blend until smooth. Strain out the seeds and discard them. Place the raspberry liquid, yogurt, cantaloupe chunks and the sweetener in the cleaned blender jar. Blend until smooth and frothy. (I used smoothie program.) Serve immediately over ice cubes.

 

 

Nutrition information	Protein	Fat	Net carbs	kcal
In total:	8.2 g	21.0 g	16.7 g	292 kcal
Per serving, if 4 servings in total:	2.1 g	5.3 g	4.2 g	73 kcal

(Note: the nutrition facts depend on the used yogurt.)

 

 

 

 

 

Tips for making this Raspberry Cantaloupe Lassi

More general lassi tips and information about yogurt you can find here.

It’s not absolutely necessary to strain out the raspberry seeds, however I strongly recommend it for the most palatable result. Tea strainer works well for straining out the seeds. Press carefully with the back of a spoon to save all the liquid.

If you have to store the drink for a longer time, the yogurt might separate. However, this doesn’t matter. Just give the drink a good stir before serving. In any case I don’t recommend to store the drink longer than one day. If you have to store the drink, the right place is naturally in the fridge.

Tip for variation: you can create Raspberry Vanilla Lassi by replacing the cantaloupe with 1 teaspoon organic vanilla extract. Photo of the Raspberry Vanilla Lassi below.