Blackberry-Mango Breakfast Shake

Blackberry-Mango Breakfast Shake Recipe
Oxmoor House
Silken tofu gives this drink a smooth, creamy consistency. If you don't like the seeds in blackberries, substitute frozen blueberries.

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 162
Caloriesfromfat 0.0 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 3.7 g
Carbohydrate 38.3 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 45 mg
Calcium 34 mg

Ingredients

1 cup orange juice
1 cup refrigerated bottled mango slices
3/4 cup light firm silken tofu
3 tablespoons honey
1 1/2 cups frozen blackberries

Preparation

1. Place all ingredients in a blender in the order given; process until smooth.

 

Young Chefs can:

  • Place blackberries in measuring cups
  • Pour ingredients into blender with assistance

 

Older Chefs can:

  • Drain mango slices
  • Measure ingredients
  • Push buttons to process ingredients

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Joy Zacharia,

August 2011
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