From EatingWell: January/February 1998
Almond milk, tofu and strawberries combine in this simple and satisfying smoothie.
- 10 frozen whole strawberries
- 1 cup almond milk or low-fat milk
- 1/2 cup silken tofu, (4 ounces)
- 2 tablespoons sugar
- Combine strawberries, almond milk (or low-fat milk), tofu and sugar in a blender. Blend until frothy and smooth, about 1 minute. Pour into tall glasses and serve.
Tips & Notes
- Almond milk is a delicious, low-fat alternative to skim or low-fat milk, especially for the lactose-intolerant.
Per serving: 172 calories; 4 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 30 g carbohydrates; 5 g protein; 2 g fiber; 106 mg sodium; 75 mg potassium.
Nutrition Bonus: Vitamin C (72% daily value).
Carbohydrate Servings: 2
Exchanges: 1 fruit, 1 other carbohydrate
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- Ease of Preparation
- Total Time
- 15 minutes or less
- Preparation/ Technique
- Valentine's Day
- January/February 1998