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Jan Smith Photo by: Jan Smith

Blackberry-Mango Breakfast Shake

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.

Cooking Light JANUARY 2006

  • Yield: 4 servings (serving size: 1 cup)

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.

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
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Blackberry-Mango Breakfast Shake recipe

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