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Banana-Cocoa Soy Smoothie

January/February 2007, The EatingWell Diet (2007)

Your rating: None Average: 4.2 (168 votes)

With plenty of protein from both tofu and soymilk, this banana-split-inspired breakfast smoothie will keep you satisfied until lunchtime.



READER'S COMMENT:
"I was just coming on to complain how I've never been able to get two servings out of this recipe and come to find out it only serves one! With that in mind it is a pretty good smoothie. Very rich, definitely satisfying. I used dark cocoa...
Banana-Cocoa Soy Smoothie

Makes: 1 serving

Active Time:

Total Time:

Preparation

  1. Slice banana and freeze until firm. Blend tofu, soymilk, cocoa and honey in a blender until smooth. With the motor running, add the banana slices through the hole in the lid and continue to puree until smooth.

Nutrition

Per serving: 340 calories; 8 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 60 g carbohydrates; 17 g protein; 10 g fiber; 121 mg sodium; 749 mg potassium.

Nutrition Bonus: Magnesium (29% daily value), Potassium (21% dv), Iron (20% dv), Vitamin A & Vitamin C (15% dv)

Carbohydrate Servings: 3

Exchanges: 1 1/2 fruit, 1/2 reduced-fat milk, 1 1/2 other carbohydrate, 1 medium-fat meat


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Recipe Categories

Meal/Course
Breakfast
Brunch
Type of Dish
Beverages, smoothies
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
1
Main Ingredient
Vegetarian, soy
Preparation/ Technique
Freeze
No-cook
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