One thing she does like is the Silk Live Soy Smoothie drinks, but even on sale, they’re pretty expensive—and full of sugar. So I’ve been making a version of them at home, using a little soy yogurt for that cultured taste (and the benefits of live cultures) blended with different types of frozen fruit. So far, we’ve mostly had these at night as dessert, but I’m going to start making them for breakfast more often.
This cherry-banana blend is particularly good. The banana gives it added creaminess so that I don’t have to use as much soy yogurt, but it doesn’t impart a lot of banana flavor.
Cherry Soy Yogurt Smoothie
1/2 cup plain soy yogurt
1/2 cup vanilla soy milk
sweetener to taste (optional)
1 cup frozen sweet black cherries
1/2 teaspoon lemon juice
Put the yogurt, soy milk, banana, and sweetener (if using) into the blender, and process until liquified. Add the cherries and the lemon juice and blend until smooth and creamy. Makes one large or 2 regular sized servings. (Pictured is one large serving.)
Preparation time: 5 minute(s) | Cooking time: 00 minute(s)
Number of servings (yield): 2
Nutrition (per 1 of 2 servings): 165 calories, 21 calories from fat, 2.4g total fat, 0mg cholesterol, 44.2mg sodium, 557.9mg potassium, 33.7g carbohydrates, 5g fiber, 20.6g sugar, 5g protein, 4.9 points.
Do you have kids with little appetite in the morning? How do you entice them to eat?
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