One of the joys of helping serve at a party is getting to take leftovers home with you. This past weekend I enjoyed spending the morning at a brunch that was put on for some high school graduates. My sister sent home a few bottles of coffee creamer with me. Rather than lace my coffee with sweet creamer every day for the next few weeks, I thought I could use the Coffeemate in a dessert. Since it has been rather hot these past few days, I didn’t think it would be a good idea to turn on the oven and bake a coconut cream confection, though.
This morning I added a bit to our smoothies. It probably didn’t add any health benefit, but the creaminess factor significantly increased.
1 3/4 c orange juice
1/4 c caramel coconut coffee creamer
1/2 c frozen raspberries
1 c plain Greek yogurt