By Jody Garlick, RD LDN
Yield: 2 servings
Serving size: 8 ounces
½ cup lemon juice (approximately 2 lemons depending on size)
1 cup coconut yogurt (may substitute lactose-free yogurt)
½ cup Lemonaid infusion
2 teaspoons vanilla
2-3 cups ice cubes
Add lemon juice, yogurt, Lemonaid infusion, vanilla, and ice cubes to a high-speed blender. Blend on high until completely smooth and ice cubes are fully blended, about 3-4 minutes.
Tip: If using fresh lemon juice for this recipe, 1 lemon yields approximately 2-3 tablespoons of juice. Therefore, you will need 2 lemons. Lemons stored at room temperature will produce more juice, but when refrigerated will last longer.
Jody Garlick, RD, LDN is a Registered Dietitian/Owner at South Hills Nutrition. She is an integrative and functional nutritionist specializing in digestive and autoimmune disorders.