Blackberry-Mango Breakfast Shake
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
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 162
- Calories from fat: 0.0%
- Fat: 0.6g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.3g
- Protein: 3.7g
- Carbohydrate: 38.3g
- Fiber: 3.5g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 45mg
- Calcium: 34mg
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
Blackberry-Mango Breakfast Shake Recipe at a Glance
- COURSE: Beverages, Beverages, Nonalcoholic, Breakfast/Brunch
- CONVENIENCE: Kid-Friendly, Make-Ahead, Portable/Picnic, Quick/Easy
- MAIN INGREDIENT: Tofu/Soy
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium, Meatless
- COOKING METHOD: Blender
- PUBLICATION: Oxmoor House
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