Yield: 1 servings
|3 larges||Ripe kiwifruit|
|½ cup||Plain low-fat or nonfat yogurt|
|Or soft tofu; drained|
|1½ cup||Water; chilled|
|1 cup||Seedless green grapes|
|½ cup||Vanilla soy milk|
4 SERVINGS LACTO/VEGAN
Recent studies have found that kiwifruit contains a very high percentage of vitamin C, even more than an orange. To avoid a slight bitter taste, be sure to use kiwifruit that are ripe.
In blender, combine all ingredients and process until smooth. Pour mixture into glasses and serve.
PER SERVING: 185 CAL.; 30 PROT.; 1G TOTAL FAT (0 SAT. FAT); 44G CARB.; 2MG CHOL.; 34MG SOD.; 4G FIBER.
Recipe by: Vegetarian Times Magazine, February 1998, page 90 Converted by MM_Buster v2.0l.