RASP­BERRY THICKSHAKE

PREP TIME 10 MIN­UTES SERVES 2 (MAKES 2 CUPS)

The Australian Women’s Weekly Food Magazine - - Lifestyle Spotlight -

300g firm silken tofu, drained,

chopped

2cm piece fresh gin­ger, chopped 150g frozen rasp­ber­ries

¼ cup (60ml) pure maple syrup ice cubes

2 ta­ble­spoons chopped

un­salted cashews ex­tra rasp­ber­ries, to serve

1 Blend tofu with gin­ger, rasp­ber­ries and maple syrup un­til smooth. Add ice cubes; blend un­til smooth.

2 Serve topped with cashews and ex­tra frozen rasp­ber­ries.

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