- 1 1/2 cup (225g) fresh or frozen raspberries
- 3/4 cup (115g) fresh or frozen blueberries
- 300 gram (9½ ounces) silken tofu
- 1/4 cup (90g) raw honey
- 1/2 teaspoon maqui powder (see tips), optional
- 1 tablespoon fresh or frozen raspberries, extra
- 1 tablespoon fresh or frozen blueberries, extra
- 1If using frozen berries, thaw in a medium bowl at room temperature for 1 hour; drain.
- 2Blend thawed berries, tofu, honey and maqui, if using, until as smooth as possible, using a high-powered blender if available; this type of blender will produce a very smooth consistency. Pour mixture evenly among four ¾ cup (180ml) glasses or jars.
- 3Refrigerate for 4 hours or until firm. Top with extra berries before serving.
If preferred, you can enjoy this immediately after making as a thick-style smoothie, rather than refrigerating to set. Try it frozen in glasses, topped with frozen raspberries and blueberries, with raspberries on the stem, if you like for a refreshing fruit fix. Cover with plastic wrap and store in the fridge for up to 4 days. Maqui powder is available from some health food stores. It has a slightly sweet, tart flavour. Maqui berries are considered one of the highest antioxidant-rich fruits available.
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