Medifast Soft Bake Cookie Shake
Oh my, oh my, oh my I saw on the Medifast boards about making the Medifast Soft Bake Cookie into a shake. AMAZING The cream cheese makes it very rich and creamy. You can leave out the cream cheese and it is still good, but the cream cheese adds that something extra
Oh my, oh my, oh my I saw on the Medifast boards about making the Medifast Soft Bake Cookie into a shake. AMAZING The cream cheese makes it very rich and creamy. You can leave out the cream cheese and it is still good, but the cream cheese adds that something extra
- Carbohydrate 16.2195 g
- Cholesterol 8.1 mg
- Fat 4.292 g
- Fiber 4 g
- Protein 12.1775 g
- Saturated Fat 2.3647 g
- Serving Size 1 1 Serving (392g)
- Sodium 294.231847392 mg
- Sugar 12.2195 g
- Trans Fat 1.2292 g
- Calories 140 calories
Step-by-step
- Blend in your blender, Ninja or Magic Bullet.
Operating under strict equipment limits requires a machine capable of crushing ice efficiently within a five-minute total preparation window, meaning high-powered personal blenders like a Magic Bullet or a Ninja are practically mandatory for achieving a smooth consistency. Drop the ice cubes into the canister before adding the soft cookie to ensure the blades make direct contact with the hard solids first, preventing large chunks from getting trapped at the top of the container. Adding eight ounces of cold water provides the necessary liquid volume for the vortex to pull the denser ingredients down into the blades without burning out the motor. Cream cheese introduces casein and fat globules that coat the palate, interacting with the soluble fibers from the baked item to thicken the emulsion and create a velvety mouthfeel that mimics traditional milkshakes. Achieving the correct textural cue means running the motor continuously for thirty to forty-five seconds until no audible ice-crunching noise remains and the liquid coats the sides of the vessel evenly. Pour the contents into a chilled glass immediately to maintain the aeration achieved during high-speed blending, since letting the mixture sit at room temperature will cause the trapped air to escape and the beverage to separate into distinct watery and dense layers.
