Blueberry Smoothie

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Blueberry Smoothie

 

6 oz. silken tofu

1 medium banana

2/3 cup soy milk

1 cup frozen blueberries

1 TB honey

2 to 3 ice cubes, optional

 

Drain the silken tofu to remove excess water (silken tofu has a high water

content).

 

Peel and slice the banana. Place on a baking sheet and freeze for about 15

minutes

(this helps make the smoothie thicker).

 

Blend the banana, tofu and soy milk for 30 seconds.

 

Add 1/2 cup of the frozen blueberries and process until smooth.

 

Add the remaining blueberries, honey and ice cubes if using and process again

until

smooth.

 

Nutrition Information:

2 servings = Calories 218, 35 g Carbohydrates, 10 g Protein, 6 g Fat (1 g

saturated fat),

0 mg Cholesterol, 6 g Fiber, 18 mg Sodium, 499 mg Potassium.

 

An excellent source of potassium and calcium.