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Tofruity

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.

Ingredients

• ½ package (14-ounce size) light silken tofu, drained
• 1 cup cubed, pitted, peeled mango
• ¾ cup frozen strawberries or raspberries
• 1 - 1 ½ cups orange juice

Method

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 ½ cups each).

This recipe is excerpted from the book 1,001 More Low-Fat Recipes, edited by Sue Spitler with Linda R. Yoakam, R.D., M.S. Reprinted with permission of the publisher, Surrey Books, http://surreybooks.com

Info/Order this book.

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.