Prep 5 mins
Cook 0 mins
- 2 cups low-fat vanilla yogurt
- 9 -10 ounces firm silken tofu
- 6 ounces frozen unsweetened pineapple juice concentrate
- 2 cups frozen peaches
- 1 cup frozen raspberries
- 1 teaspoon vanilla
- 1 tablespoon wheat germ
- 1 teaspoon sugar (optional)
- In blender, combine the first three ingredients; blend until smooth.
- Add fruit, wheat germ and sugar; blend until smooth.
- Serve immediately or can be kept refrigerated for up to 2 days.