I think this just may be the hottest week of summer. And that calls for a smoothie–even better, a chocolate smoothie! There’s a soy and non-soy version for this recipe, so you can take your pick. The smoothie I made pictured here is the soy version. I’ve never made a smoothie with tofu before, and it does give the smoothie a nice creaminess. It’s not super-thick, though, so if you’re expecting a smoothie like that, you’ll be disappointed. But it has a lightly creamy texture from the tofu and banana, and the unsweetened cocoa powder gives it a rich chocolate flavor. The honey gives the smoothie a light sweetness that’s just right–not too overly sweet. But if you do want it sweeter, you can always add in a little more honey!
COCOA BANANA SMOOTHIE by NancyC, adapted from EatingWell.com
Makes 1 large or 2 small servings, about 14 to 16 ounces
- 1 medium size banana, cut into slices or chunks and frozen (for about 3 to 4 hours or overnight)
- 1/2 cup plus 1 Tablespoon soft silken tofu (for a non-soy version, use plain or vanilla Greek yogurt)
- 1/3 to 1/2 cup soy milk (plain or vanilla–for a non-soy version, use regular milk; use 1/3 cup for a slightly thicker smoothie)
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 4 ice cubes
Slice banana and freeze until firm (about 3 to 4 hours or overnight). Blend tofu (or greek yogurt), soymilk (or milk), cocoa, and honey in blender until smooth. Add in the frozen banana slices and blend; then add in ice cubes and blend until mixture is smooth.
Smoothies always sound good to me on hot summer days! What’s your favorite healthy warm-weather treat?