The combination of flavors were odd and my kids KNEW there was tofu in it. I ended up throwing the whole batch out :(
Blackberry-Mango Breakfast Shake
Jan Smith
Sneak silken tofu into a sweet-tart breakfast shake to keep energy high from morning through the 3pm afternoon slow-down. This is a great way to get extra protein and fiber past pickier palates.
Yield: 4 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 155
- Calories from fat: 4%
- Fat: 0.8g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.4g
- Protein: 4g
- Carbohydrate: 35.9g
- Fiber: 3.7g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 39mg
- Calcium: 44mg
Ingredients
- 1 1/2 cups frozen blackberries
- 1 cup refrigerated mango slices (such as Del Monte)
- 1 cup (about 6 1/2 ounces) low-fat tofu (such as Silken soft)
- 1 cup orange juice
- 3 tablespoons honey
Preparation
- Combine all ingredients in a blender; process until smooth.
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.
Blackberry-Mango Breakfast Shake Recipe at a Glance
- COURSE: Beverages, Beverages, Nonalcoholic, Breakfast/Brunch
- CONVENIENCE: Kid-Friendly, Make-Ahead, Portable/Picnic, Quick/Easy, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Tofu/Soy
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium, Meatless
- COOKING METHOD: Blender
- OCCASION: Autumn, Spring, Summer
- PUBLICATION: Cooking Light
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