Blueberry Tofu Smoothie

Blueberry Tofu Smoothie

By Rhonda Parkinson, About.com

Blueberry Tofu Smoothie

Soft and creamy silken tofu is the tofu of choice for smoothies and shakes. If it isn’t available, you can substitute 2/3 cup of plain, low-fat yogurt. Feel free to boost the protein content of your smoothie by adding 1 or 2 teaspoons of wheat germ.

Prep Time: 20 minutes

Ingredients:
6 ounces silken tofu
1 medium banana
2/3 cup soy milk (I used organic)
1 cup frozen or fresh blueberries
1 tablespoon honey (agave nectar or splenda)
2 -3 ice cubes, optional

Preparation:
Drain the silken tofu to remove excess water (silken tofu has a high water content).
Peel and slice the banana. Place on a baking sheet and freeze for about 15 minutes (this helps make the smoothie thicker).
Blend the banana, tofu and soy milk for 30 seconds. Add 1/2 cup of the frozen blueberries and process until smooth. Add the remaining blueberries, honey and ice cubes if using and process again until smooth. Enjoy!

Nutritional Breakdown-without my changes- (based on 2 servings) Each serving contains: Calories 218, 35 g Carbohydrates, 10 g Protein, 6 g Fat (1 g saturated fat), 0 mg Cholesterol, 6 g Fibre, 18 mg Sodium, 499 mg Potassium. An excellent source of potassium and calcium.