ULTIMATE STRAWBERRY SILKEN SMOOTHIE
6 ounce carton low carb strawberry yogurt
8 ounces silken tofu
1/2 cup heavy cream
8 ounces whole frozen strawberries
1 frozen banana, cut into chunks *
1/4 Da Vinci vanilla syrup, or to taste
Put the first 3 ingredients in a blender; blend until smooth. With the blender running, gradually add the berries and banana chunks through the feed hole. Blend until smooth and thick. Add the syrup to taste and blend well.
Makes 2 very large servings or 4 small servings
* Peel the banana then wrap whole in plastic wrap, place in a ziploc bag and freeze.
Per 1/4 Recipe: 202 Calories; 14g Fat; 8g Protein; 15g Carbohydrate; 2g Dietary Fiber; 13g Net Carbs
Per 1/2 Recipe: 404 Calories; 27g Fat; 15g Protein; 29g Carbohydrate; 3g Dietary Fiber; 26g Net Carbs
This is outrageously delicious and definitely for maintenance or for those who can afford more carbs. There is no ice in this recipe yet it comes out very thick. The secret is using tofu and frozen fruit. I made this for breakfast for my friend and I and we loved it so much that we made them again the next morning. For the 26 net carbs you get a very tall glassful that makes a satisfying breakfast. The recipe actually makes more than you see in the photo above. I didn't have a chance to take a picture of it so I used the photo from a similar recipe.
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