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Blueberry Soy Shakes

Photo: Jennifer Davick; Styling: Tyler Asbury
Prep time 10 mins
Yield Makes 3 servings (serving size: 1 1/2 cups)
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.

Ingredients

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

Nutrition 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

How to Make It

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

  2. *1% low-fat milk or yogurt may be substituted, if desired.

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