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Blackberry-Banana Smoothie




Source of Recipe


Internet


Recipe Introduction


The flavors for a fruit smoothie are nearly limitless. But naturally sweet blackberries and bananas — a great thickener for smoothies — are a delicious match. Try raspberries, blueberries, or strawberries in place of the blackberries.

Exchanges
Yield: 21/2 cups, 3 servings

2 cups frozen unsweetened blackberries (about 8 ounces)
1 large banana, peeled and cut into 4 sections
1 cup vanilla soy milk (such as Edensoy)
1/2 cup apple juice
1/2 cup soft silken reduced-fat tofu (such as Mori-Nu Lite)

Place all of the ingredients in a blender or food processor and process until smooth. Pour into chilled glasses and serve.

Note: Leftovers will keep in the refrigerator for up to 24 hours. Be sure to use silken-style tofu. The water-packed tofu is too firm in texture to make a smooth blend.

One 3/4-cup serving equals: Calories: 185; Protein: 5.9 g; Carbohydrate: 38 g; Fiber: 6.4 g; Sodium: 2 mg; Fat 1.8 g (Sat: 0.07 g); Cholesterol: 0 mg +++++ Exchanges: 1-1/2 fruit exchanges, 1 starch, and 1 vegetable.