| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy |
Vegan |
Vegtime2 |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Ripe kiwifruit |
| 2 |
|
Ripe bananas |
| 1/2 |
c |
Plain low-fat or nonfat yogurt |
|
|
Or soft tofu; drained |
| 1 1/2 |
c |
Water; chilled |
| 1 |
c |
Seedless green grapes |
| 1/2 |
c |
Vanilla soy milk |
| 3 |
tb |
Honey |
INSTRUCTIONS
4 SERVINGS LACTO/VEGAN
Recent studies have found that kiwifruit contains a very high percentage of
vitamin C, even more than an orange. To avoid a slight bitter taste, be
sure to use kiwifruit that are ripe.
In blender, combine all ingredients and process until smooth. Pour mixture
into glasses and serve.
PER SERVING: 185 CAL.; 30 PROT.; 1G TOTAL FAT (0 SAT. FAT); 44G CARB.; 2MG
CHOL.; 34MG SOD.; 4G FIBER.
Recipe by: Vegetarian Times Magazine, February 1998, page 90
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