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Update 3/19/07: Since my first review which appears below, I have made this with silken tofu and differnt combinations of berries. It made a big difference and I enjoyed them all thoroughly. Original review: With a growing intolerance for dairy, and a desire to start the day with something filling and nutritious this recipe seemed quite appealing to me. I initially made this with about 3/4 cup of blueberries, two tablespoons of water and 2 packets of Equal. The consistency was quite pastey and the flavor of the tofu (or is it absence) really dominated the fruit. Tinkered some more by adding another 1/2 cup of fruit, 2 more packets of Equal, another 1/4 cup of cold water and 2 drops of orange extract. That really worked for me and gave this a creamy but drinkable consistency as well as a lovely flavor. My plan is to try this again next week to see if it will work better with silken tofu or if like low fat cooking one has to develop a taste for non-dairy. Betting if you are a vegetarian or vegan you will love this. Thank you Sheri for a nice breakfast and getting my brain swirling with the possibilities.
This is very easy to make. My 4 yo wasn't excited about it, but ate it. I think it was bcz we have never made a blueberry smoothie b4. Usu. we make strawberry, raspberry or mixed fruit. I doubled the recipe, but only used 1 C blueberries. Added milk to blend it. My only complaint is that it didn't make that much. When I make smoothies, the blender is usu. 3/4 full.