This is a super delicious, super filling, life saver smoothie that has become a staple for breakfast. It is creamy and delicious and at the same time filling and nutritious. Take only a few minutes to whip up together.
I had found this recipe in one of the South Beach Diet cookbooks and absolutely fell in love with it. I have made several versions of it, including substituting flavored yogurt for the plain yogurt, using regular cow’s milk for the soy milk, using almond extract in place of the vanilla etc. The two main components of the dish are the tofu and the almonds, the rest you can play with. You can also play with the nuts used in this smoothie, pistachios would be a great sub, they aren’t as high in protein as almonds, but will work well. Whatever you try, I guarantee that you will love this smoothie.
Makes 4 servings
2 cups low-fat Vanilla soymilk
1 1/2 cup low fat plain yogurt
1 package of Soft silken tofu(12 oz)
1/2 cup slivered almonds
1 tsp vanilla (optional)
2 tbsp splenda(optional)
Place the slivered almonds in a dry pan and toast it until you get a fragrant nutty aroma. Take care not to burn the almonds, it can happen very quickly.
Let it cool for a few minutes. Place it along with the rest of the ingredients in a blender. Blend until smooth.Serve cold.This can be stored in the refrigerator for a day or so.
Verdict: This is a protein rich smoothie. It has approximately 16 g carbs and 17g protein in each serving. Much better than store bought protein breakfast bars in terms of nutrition and way more delicious and filling than it.
Sending this to:
1. Manjula’s Kitchen contest for the month of July.
2. Kids Delight – Evening Snacks/Tiffin, event by Valli.
3. Also sending this to ‘MLLA #49’, event series by Susan of the Well Seasoned Cook.
4. Bon Vivant – Refreshing Drinks
5. Finally, to our very own event, ‘Serve it: Blended’ event @ OhTastenSee and Krithi’s space.