Spring is finally in full swing here, after a late start marked by thunderstorms and cool nights. Enjoy this amazing Silken Blueberry Smoothie.
- 4 ounces silken tofu
- 1/4 medium avocado
- 1 cup frozen or fresh blueberries
- Stevia as needed
- 2 -3 ice cubes (optional)
- Water (as needed)
- Drain the silken tofu to remove excess water (silken tofu has a high water content).
- Peel and slice the avocado. Place on a baking sheet and freeze for about 15 minutes (this helps make the smoothie thicker).
- Blend the avocado, tofu for 30 seconds. Add 1/2 cup of the frozen blueberries and process until smooth. Add the remaining blueberries, stevia and ice cubes if using and process again until smooth.
- Add water or ice cubes if too thick
