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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Very Berry Swirl

Source: The Phytopia Cookbook, ©1998 by Barbara Gollman and Kim Pierce

Blended strawberries and tofu make a creamy topping for soups or simply to eat on its own.

Rating:
Prep Time:	5 minutes
Cook Time:	0 minutes
Difficulty:	Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	149.2

Total Carbs	28.0 g

Dietary Fiber	3.5 g

Sugars	21.6 g

Total Fat	2.6 g

Saturated Fat	0.3 g

Unsaturated Fat	1.4 g

Potassium	512.4 mg

Protein	5.5 g

Sodium	24.0 mg

Dietary Exchanges 2.6 Fat, 1.6 Fruits, 0.5 Meat, 0.1 Milk, 0.2 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

12.0
12 oz silken tofu 1.0
1 lb fresh strawberries 2.0
2 oz unsweetened apple juice frozen concentrate 0.25
0 1/4 cup plain nonfat yogurt 1.0
1 tbsp light honey

Directions

Purée the tofu and berries in a blender or food processor; add apple juice concentrate, yogurt, and honey, if using. Process until blended, 1 to 2 minutes.
Serve immediately, or transfer to storage container, cover and chill.