Tofu-Fruit Smoothie           

1/2 cup fresh or frozen blueberries partially thawed
1/2 cup frozen sweetened sliced strawberries partially thawed
1/2 cup soft silken tofu, drained (about 3 ounces)
1/2 cup vanilla low-fat yogurt (or 1/2 cup apple juice)

Combine all ingredients in a blender; process until smooth.  Serve immediately.   Yield:  2 servings (3/4 cup)

Nutrient Analysis:Calories 180 (10% from fat), 2g (.7g saturated, .5g monounsaturated, .7 polyunsaturated); protein 6.3g; carbohydrates 36.4g; fiber 2.1g; cholesterol 3mg.
Taken from Cooking Lights, September 1998.