Pomegranate Smoothie from the March 2008 issue of Everyday Food is our third installment in the “Week of Breakfast.” This one has a few great things going for it – it’s quick, easy, tasty, *and* portable. Perfection!
This one isn’t posted online, so here’s the ingredient list:
1/3 cup silken tofu (about 3 ounces)
1 cup frozen mixed berries
1/2 cup pomegranate juice
1 – 2 teaspoons honey
1/4 cup of ice cubes
All I had to do was combine the ingredients in a blender and puree until smooth. The recipe says it serves 2, but the portions are a bit small. I sent Dr. O off to work with a full recipe in his commuter mug this morning and made myself a half recipe this afternoon.
If you like pomegranate juice (and I do), this recipe is for you. If the pomegranate flavor is a bit tart for your taste, you can sweeten the smoothie with extra honey.
