Cherry Tofu Protein Smoothie

While delicious, we thought the original version of this Cherry Tofu Protein Smoothie  by the United Soybean Board was too high in the carbs to protein ratio. With a few simple modifications which didn’t detract from the wonderful summer flavor at all, we made this a much more healthful breakfast.

We added one scoop of our favorite protein boost UNJURY UNFLAVORED PROTEIN to this smoothie before blending.  Each serving is increased by 40 calories, but adds another 10 grams of protein per serving (one scoop of Unjury = 80 calories, 20 grams of protein, 0 carbs, 0 fat).  Unjury Unflavored adds no flavor, is pleasant and easy to digest. We recommend it highly.  You could use Unjury Chocolate for a “Chocolate Cherry” flavor, or Unjury Vanilla for a “Cherry Vanilla” flavor.

We also reduced the calories and sugar from the cherries and juice. We used fresh cherries and cherry juice, and, on one occasion we used plentiful orange zest and reduced sugar orange juice.  On another occasion we used Tropicana Sugar Free OrangeAde  in place of the orange juice. One 12 oz can has only 5 calories and no carbs, yet is made with real orange juice — not “flavoring.”  It has a sweet orange juice flavor and doesn’t taste like your typical “fake powder” mix at all — we recommend it highly for any recipe that calls for an orange juice flavor, without all those carbs.

Cherry Tofu Protein Smoothie
Courtesy of:
Recipes: Beverage
Serves: 2
  • 1 cup (10.25 oz.) silken tofu
  • ¼ cup maraschino cherries
  • ¼ cup maraschino cherry juice
  • ½ cup orange juice *
  • for garnish, 4 maraschino cherries
  1. Combine tofu, ¼ cup maraschino cherries, cherry juice and orange juice in blender container.
  2. Blend until smooth.
  3. Pour into two 8-ounce glasses.
  4. Garnish each glass with two maraschino cherries.
See our notes in this blog post about adding protein powder and using sugar free orangeade. We also used fresh cherries and cherry juice, rather than jarred. As a result, you may wish to add a natural sweetener to taste.


July 3, 2002 |

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