Blueberry Soy Shakes

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

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 0.0%
  • Fat: 2.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 4.4g
  • Carbohydrate: 35.6g
  • Fiber: 5.5g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 55mg
  • Calcium: 334mg


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


  1. 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.
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