Cherry Soy Yogurt Smoothie
- Yield servings
The banana gives it added creaminess so you don’t have to use as much soy yogurt, but it doesn’t impart a lot of banana flavor.
- 1/2 cup plain soy yogurt
- 1/2 cup vanilla soy milk
- 1 -- banana
- -- sweetener to taste (optional)
- 1 cup frozen sweet black cherries
- 1/2 teaspoon lemon juice
Put the yogurt, soy milk, banana, and sweetener (if using) into the blender, and process until liquified. Add the cherries and the lemon juice and blend until smooth and creamy. Makes one large or 2 regular sized servings.
Reprinted with permission from FatFree Vegan Kitchen by Susan Voisin. Susan Voisin is the writer of FatFree Vegan Kitchen, four-time winner of VegNews magazine’s award for best vegan blog, and her food photography appears most recently in Nava Atlas’ cookbook, Vegan Holiday Kitchen. She cooks for her husband and daughter in Jackson, Mississippi.