Yummy, but not out of the ordinary, either. I found it a little thick even though I used less tofu than specified (8 ounces instead of 12), and would recommend a touch more white grape juice for better consistency.
Tofu Fruit Smoothies
Photo: Karry Hosford
"My whole family likes to drink smoothies. This nondairy recipe is great for breakfast or an afternoon snack." --CL Reader
Yield: 3 servings (serving size: about 3/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 145
- Calories from fat: 7%
- Fat: 1.2g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.6g
- Protein: 8g
- Carbohydrate: 27.6g
- Fiber: 2g
- Cholesterol: 0.0mg
- Iron: 1.6mg
- Sodium: 101mg
- Calcium: 61mg
Ingredients
- 1 cup frozen mixed berries
- 1/2 cup white grape juice
- 1 tablespoon honey
- 1 firm ripe banana, peeled and sliced
- 1 (12.3-ounce) package light silken tofu (such as Mori-Nu)
Preparation
- Place all ingredients in a blender; process until smooth.
Tofu Fruit Smoothies Recipe at a Glance
- COURSE: Beverages, Beverages, Nonalcoholic
- CONVENIENCE: Quick/Easy
- CUISINE: American, California
- MAIN INGREDIENT: Fruits, Tofu/Soy
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- COOKING METHOD: Blender
- PUBLICATION: Cooking Light
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