Silky Chocolate Milkshakes

Silky Chocolate Milkshakes

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From: Diabetic Living Magazine

This easy chocolate milkshake is high in protein.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 8 ounces light silken-style tofu (soft or firm)
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon sugar (see Tip)
  • ½ teaspoon vanilla
  • 1 cup light vanilla ice cream
  • 1 cup ice cubes

Preparation

  • Ready In

  1. In a blender combine tofu, cocoa powder, sugar and vanilla. Cover and blend until smooth.
  2. With the motor running, add ice cream in small spoonfuls through the opening in the lid; add ice cubes, one at a time, until smooth and desired consistency. Pour into chilled glasses to serve.
  • Tip: If using a sugar substitute, choose from Splenda Granular, Equal Spoonful or packets, Sweet 'N Low bulk or packets or Truvia Spoonable or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar. Nutrition Per Serving with Substitute: same as below except 170 calories, 22 g carb, 17 g sugar, Exchanges: ½ other carbohydrate. Carb choice: ½
  • Variation: Chocolate Mocha Milkshakes: Prepare as above except add 1 tablespoon instant espresso coffee powder to the blender along with the cocoa powder.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 191 calories; 5 g fat(3 g sat); 2 g fiber; 28 g carbohydrates; 11 g protein; 2 mcg folate; 10 mg cholesterol; 23 g sugars; 297 IU vitamin A; 1 mg vitamin C; 165 mg calcium; 2 mg iron; 149 mg sodium; 210 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 other carbohydrate, 1 lean protein

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