Beer makes batters better, meat more tender, and sauces more flavorful.
14-Carrot Smoothie
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- #39496
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 cup soft silken tofu
1/2 cup carrot juice, chilled
1/2 cup grated carrots
1 cup vanilla frozen yogurt
2 tablespoons frozen orange juice concentrate
1 tablespoon lemon juice
1/4 teaspoon grated ginger root
1 pinch salt
3 tablespoons pumpkin seeds, optional
directions
Combine the tofu, carrot juice and grated carrots in a blender. Add the frozen yogurt, orange juice concentrate, lemon juice, ginger and salt. Blend until smooth. Add the pumpkin seeds, if you like, and blend to the desired consistency.
added by
ame369
nutrition data
120 calories, 3 grams fat, 19 grams carbohydrates, 4 grams protein per 1 1/8th cup. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
March 9, 2008
This was alright, but came out way too tangy and super watery! I thought between the tofu and the yogurt it would be nice and thick but it had the consistency of water. I added a bunch of ice to try and thicken it up but the flavor was just a little sour. I think probably leaving out the lemon juice and adding a sweetner like honey or agave nectar would probably make it a lot better.