Nutritional info about Blueberries
from North American Blueberry Council
More recipes like these:
Barry's Tofu Shake and Creamsicle
Elaine and Joe's Fruit Smoothie
1. Blueberry Smoothie
1 cup low fat vanilla soy milk, chilled
5 ounces Silken tofu, firm,
chilled and cubed
1 to 2 cups blueberries - fresh or frozen
1 ripe banana, frozen whole or sliced
1/2 cup frozen orange, apricot or mixed "orangecot" nectar
Combine blueberries, sliced peeled frozen banana and the other
ingredients in a blender. Blend until smooth.
Garnish with extra berries, orange slice or mint leaf.
Blueberry Parfait for Breakfast or Dessert
1 or 2 cups fresh or frozen blueberries
A bit of orange marmalade and/or frozen orange juice concentrate
1 package Silken tofu mashed or blended with one tablespoon of berries and a little honey and nutmeg, cinammon or ginger to taste. If the blend is too stiff, add soy milk.
If using frozen berries, place them in a colander or sieve and gently press down with the back of a wooden
spoon to release any extra liquid.
If you have fresh blueberries, wash them gently under cold running water.
Stir into the blueberries just enough marmalade and/or frozen juice concentrate to keep them together.
In a tall glass, layer the berries with lightly spiced, lighly sweetened tofu blend. Repeat layers until the glass is filled. Garnish with extra berries, orange slice or if you have some, mint leaf.
Adaped from Recipes Using Maine Farm and Food Products
(no longer online). They use plain yoghurt, where we use tofu and soy milk.
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