© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: dicentra
Servings: 2
1 cup blueberries
⅔ cup nonfat milk
½ cup reduced-fat firm silken tofu, about 4 ounces
2 tablespoons raspberry jelly
1 6 ounce carton raspberry low-fat yogurt
Combine all ingredients in a blender; process until smooth.