Sweet Honey-Ginger Beet and Mango Smoothies
ounces yellow beets, peeled and cut into 1-inch pieces
medium yellow sweet pepper, seeded and cut into 1-inch pieces, or 1/2 cup frozen yellow corn kernels
cups frozen mango cubes
12 ounce package soft or firm silken-style tofu
cup mango nectar
teaspoon grated fresh ginger
- In a small saucepan cook beets, covered, in a small amount of boiling water for 5 minutes. Add sweet pepper. Cook, covered, for 5 to 10 minutes more or until vegetables are very tender. Add mango cubes. Immediately drain off the water.
- Transfer beet mixture to a blender. Add tofu, mango, honey, and ginger. Cover and blend until smooth, stopping and scraping sides of blender as needed.
- Pour into tall glasses, drizzle with honey if desired, and serve immediately.
From the Test Kitchen
Prepare smoothies as directed. Transfer to an airtight freezer container. Cover and chill for up to 3 days or freeze for up to 6 months. If frozen, thaw in the refrigerator. Stir well before serving.
Nutrition Facts(Sweet Honey-Ginger Beet and Mango Smoothies)
- Per serving:
- 226 kcal cal.,
- 2 g fat
- (0 g sat. fat,
- 1 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 52 mg sodium,
- 49 g carb.,
- 2 g fiber,
- 43 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet