This entry was posted on Saturday, July 12th, 2008 at 9:57 am and is filed under Soy Recipes, Yogurt. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
We have this small raspberry patch in our back yard. It’s going crazy this year, we’ve never seen it produce so many raspberries. So we’re doing raspberries on our cereal, in pancakes, on yogurt, they are everywhere.
My favorite use for them is in my smoothies. This isn’t the greatest picture. I took it fast so I could get on with making my breakfast.
Next to the glass of raspberries is a jar of plain soymilk yogurt. I make a new batch of yogurt each week. Mostly so I can add them to my smoothies. They are loaded with all those wonderful bacteria cultures. And of course, the banana. I prefer my mine on the rip side, thus the development of dark spots on the skin. Then the large container is what’s left of my soymilk. Time to make another quart.
So, I pour about one cup of soymilk into the blender, throw in the other three items and blend away until I have a smooth drink. If I want it a little colder and with some crunch, I’ll add 3 or 4 ice cubes.
Every once in a while I’ll be evil and sneak in a little chocolate to the mix. Everyone knows how well raspberries and chocolate goes together!