Strawberry Banana Shake

Recipe from Julia Weinberg

Adapted by Densie Webb

Total Time
10 minutes
Rating
5(8)
Comments
Read comments

Featured in: Eating Well

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:2 servings
  • 10ounces soft tofu, drained
  • 1small banana
  • 1cup frozen strawberries including juice, slightly thawed
  • Apple juice or orange juice (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

157 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 11 grams protein; 13 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine all ingredients except juice in a blender and blend until smooth. If the consistency is too thick, add fruit juice.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
8 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Karen

Did not have tofu, used cashew based non dairy ice cream. Frozen banana and fresh strawberry’s. Excellent

Erica

I used a hint of almond milk instead of juice and it came out like soft serve! Delish!

Kathryn

Added a touch of Agave Syrup for sweetness. Delicious!

Private comments are only visible to you.

Credits

Adapted from "Tofu Magic," by Julia Weinberg

Recipe Tags

or to save this recipe.