I saw the sun for the first time in quite a while this morning. It’s been a long, cold, gray winter. Sunshine makes me think of summer breakfasts.
This smoothie is quick and easy to prepare and it’s especially good when the weather is warm. It’s low in saturated fat, cholesterol and sodium plus it’s a good source of vitamin C and calcium. The tofu adds protein that is lacking in so many smoothies. Even though a large portion of the calories come from sugars, it fits into my overall diabetic eating plan. If you need to reduce the sugars, you can use less fruit, use plain yogurt, use unsweetened soy milk and/or leave out the agave nectar. It will still be delicious.
If you want a colder smoothie, throw in a few ice cubes or use frozen berries. Frozen berries work better if you let them thaw on the counter for a bit or defrost them in the microwave slightly. I prefer to use lowfat yogurt that does not contain artificial sweeteners.
6 oz. firm tofu, cut into chunks
1 banana, cut into chunks
1 cup berries, fresh or frozen (I like a combination of strawberries and blueberries)
1/2 cup low-fat vanilla yogurt
1 cup soy milk
1 Tbsp agave nectar
If using frozen berries, defrost slightly. If using strawberries, slice them into smaller pieces.
Place tofu, banana and berries into blender container. Add yogurt, soy milk and agave nectar. Blend until smooth and serve.
Makes 2 servings
Per serving: 290 calories, 7g fat (1g sat), 3mg cholesterol, 105mg sodium, 44g carb, 4g fiber, 33g sugar, 15g protein