Blueberry Soy Shakes

Blueberry Soy Shakes Recipe
Photo: Jennifer Davick; Styling: Tyler Asbury
Use soy milk in place of milk in coffee; when preparing hot or cold cereal; when making creamy soups, casseroles, or smoothies; and in mixes for pancakes or muffins.

Yield:

Makes 3 servings (serving size: 1 1/2 cups)

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 175
Caloriesfromfat 0.0 %
Fat 2.6 g
Satfat 0.1 g
Monofat 0.4 g
Polyfat 0.9 g
Protein 4.4 g
Carbohydrate 35.6 g
Fiber 5.5 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 55 mg
Calcium 334 mg

Ingredients

2 cups frozen unsweetened blueberries
1 cup soy vanilla yogurt, softened*
1 1/2 cups low-fat soy milk*

Preparation

1. Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Serve immediately.

*1% low-fat milk or yogurt may be substituted, if desired.

Note: We prefer frozen blueberries over fresh in this recipe because they yield a brighter color and smoother texture.

April 2007
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