Creamy Ras-fu! (yes, I'm enjoying making up these names)
1 serving of silken tofu (~1/5 of the package of my tofu [nasoya brand])
A little more than a half serving of fresh raspberries (probably around 4 ounces)
A small splash of milk (to moisten)
This was a really easy smoothie to make. I layered the raspberries under and on top of the tofu. I tried blending without milk the first time, and there was no movement of the ingredients. Have you ever noticed that your mother is always right? Well, mine is. She warned me when I first started this smoothie kick that you need a liquid in the mix. Anyway, with the splash of milk the smoothie whipped together in about 30 seconds.
This smoothie is fresh, organic, and creamy. It is brightly colored, and attractive, while remaining completely natural. It has a very subtle flavor, which really surprised me. You can taste both the raspberry, and the tofu, which is what I was going for. It's rather tart, too, which I enjoy. If I were to remake this smoothie, I might add some sugar or something to sweeten it up a touch.
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