Recipes & Ideas

The flavors of blueberry and mango blend into a delicious and healthy breakfast recipe. Firm, soft, or silken tofu all blend smoothly and add protein and calcium. Wheat germ adds fiber, vitamin E and folic acid, and blends well with the smoothie ingredients.

INGREDIENTS

1 package (6 ounces) Driscoll's Blueberries
1 cups frozen mango chunks (4 ounces)
2/3 cups orange juice
2 ounces tofu (about 2-inch cube)
2 tablespoons wheat germ
Ice

Instructions

Place blueberries, mango chunks, orange juice, tofu and wheat germ in a blender and blend until fruit is pureed.
Add 3 to 4 ice cubes and blend until smooth.
Serve cold.