Sweet Honey-Ginger Beet and Mango Smoothies
Beets and bell peppers in a smoothie? Sure! Just sweeten up your sip with some mango, honey and ginger. The protein from the tofu makes this a nutritious on-the-go breakfast or snack.
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Sweet Honey-Ginger Beet and Mango Smoothies
Directions
- 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
Make-Ahead Tip:
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 ,
- 2 g fat
- (0 g sat. fat ,
- 1 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 52 mg sodium ,
- 49 g carb. ,
- 2 g fiber ,
- 43 g sugar ,
- 6 g pro.