A delicious way to get your serving of nutritious tofu!
Make it up to 24 hours in advance for convenience,
then shake or stir before serving.


  • package (14-ounce size) light silken tofu, drained
  • 1 cup cubed, pitted, peeled mango
  • cup frozen strawberries or raspberries
  • 1 - 1 cups orange juice


  1. Process all ingredients in blender or food processor until smooth, adding enough orange juice to make desired consistency. Serve in tall glasses.

    Yield: 2 servings (about 1 cups each).

This recipe is excerpted from the book1,001 More Low-Fat Recipes, edited by Sue Spitler with Linda R. Yoakam, R.D., M.S. Reprinted with permission of the publisher, Surrey Books,

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About The Author  

Sue Spitler's comfortable kitchen in Long Beach, Indiana, has been the wellspring for the thousands of recipes included in her bestselling "1,001" cookbook series 1,001 Low-Fat Recipes, 1,001 Low-Fat Desserts, 1,001 Low-Fat Vegetarian Recipes, and now 1,001 More Low-Fat Recipes. Linda R. Yoakam, R.D., M.S., is a nutritional expert with an extensive practice in the Chicago area.

Info/Order this book.