So, like me, a lot of people in our team had their own juice and smoothie drama — and loves (several are passionate smoothie drinkers and juice makers). We brought our ideas and experiences to the table, and we wanted to create a book that we'd love so much, it'd be dog-eared and splattered in no time. On the wish list:
* We wanted fun treats, things that reminded us of growing up and going to the drive-thru for a slushy or a creamy shake, or getting a snow-cone from the ice cream truck making rounds in our neighborhoods.
* Everything had to be easy to make. We focused on ingredients you can get anywhere, and we wanted the recipes developed for a regular home blender. You don't need to buy a pricey blender or juicer to use Chill.
* There had to be something for everyone. We particularly wanted to offer dairy-free options for people who need or want them, and our Test Kitchen tried multiple versions of many of the recipes with different dairy-free ingredients.
* And, of course, we wanted health benefits. We decided to use all-natural sweeteners and ingredients. We created smoothies that are great for a quick breakfast or a post-workout boost. And the recipes meet the same nutrition standards that you find in Cooking Light magazine every month.
Honey-Peanut Butter Shake Hands-On: 5 min Total: 5 min
Silken tofu and peanut butter make this shake a thick, dairy-free treat. You can add a teaspoon of ground flaxseed, if you like, or add a drizzle of extra honey on top.
1 cup light vanilla soy milk 1/3 cup cubed soft silken tofu 1 tablespoon creamy peanut butter 1 tablespoon honey 2 cups vanilla frozen tofu yogurt
1. Place first 4 ingredients in a blender; process until smooth. Add frozen tofu yogurt, and process until smooth.
Serves 4 (serving size: 3/4 cup).
CALORIES 276; FAT 16g (sat 2.5g, mono 4g, poly 8.4g); PROTEIN 4.7g; CARB 29.1g; FIBER 0.3g; CHOL 0mg; IRON 0.4mg; SODIUM 179mg; CALC 80mg