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Prep: 5 minutes (+standing and refrigeration)
225 g fresh or frozen raspberries (1 1/2 cups)
115 g fresh or frozen blueberries (¾ cup )
300 g silken tofu
50 g Natvia (¼ cup)
2 tablespoon lemon juice
1 tablespoon fresh or frozen raspberries, extra
1 tablespoon fresh or frozen blueberries, extra
- If using frozen berries, thaw in a medium bowl at room temperature for 1 hour; drain.
- Blend thawed berries, tofu, Natvia and juice, until as smooth as possible, using a high-powered blender if available; this type of blender will produce a very smooth consistency. Pour mixture evenly among four ¾ cup (180ml) glasses or jars.
- Refrigerate for 4 hours or until firm. Top with extra berries before serving.
- Cover with plastic wrap and store in the fridge for up to 4 days. If you like serve frozen in glasses, topped with frozen raspberries and blueberries, with raspberries on the stem, for a refreshing fruit fix.
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