Keep a couple of tall beer glasses in the freezer to add a frosty touch to your breakfast drink. Strain the smoothie through a fine-mesh strainer if the raspberry seeds bother you.

1 cup skim milk (or plain non-fat yogurt for a creamier texture)
1 1/2 cups fresh or frozen raspberries
1/2 teaspoon sugar substitute
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
4 or 5 ice cubes (if you’re using fresh raspberries)

Combine the milk, raspberries, sugar substitute, and vanilla in the jar of a blender. Cover and blend until smooth and frothy, about 30 seconds. Add the ice cubes if you’re using fresh raspberries and blend an additional 30 seconds.

Pour into a tall glass, sprinkle with the nutmeg, and serve.

Serves 1

CALORIES 170; FIBER 5g; FAT 0g; PROTEIN 11g; CARB 31g; SODIUM 135mg