STRAWBERRY SILKEN SMOOTHIE
5 ounces whole frozen strawberries, 1 cup (do not thaw)
6 ounce carton low carb strawberry yogurt
4 ounces silken tofu
1/2 cup heavy cream
1 cup chilled water
1/4 cup granular Splenda or equivalent liquid Splenda *
1/2 teaspoon vanilla
1 cup ice cubes
Put everything in a blender except the ice cubes. Blend until smooth. Add ice cubes one at a time until no large chunks remain and mixture is thick and slushy. Serve at once.
Makes four 1-cup servings
* If you don't have liquid Splenda, and want to save on carbs, substitute 1/4 cup vanilla or strawberry sugar free syrup for 1/4 cup of the water.
With granular Splenda:
Per Serving: 154 Calories; 12g Fat; 5g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 148 Calories; 12g Fat; 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
I based this on George Stella's Strawberry and Tofu Smoothie recipe, but added the yogurt and a little more tofu. The servings are small, but they are satisfying. If you can't find strawberry yogurt, use vanilla, or any flavor or your choice, but the strawberry flavor won't be as strong.
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