When you hear the word “snickerdoodle,” what comes to mind? I immediately think back to my days at Butler Elementary. I remember one particular item always being on the school lunch menu (besides the mixed vegetables and fruit cocktail) – the snickerdoodle cookie.
Snickerdoodle Smoothie has the same cinnamon flavor as the classic cookie, but it’s a nutritious choice. Enjoy this creamy concoction for breakfast or a mid-afternoon snack.
6 ounces silken tofu
½ cup unsweetened almond or rice milk
¼ cup Date Honey
2 frozen bananas, peeled, sliced (about 2 cups)
1 teaspoon cinnamon
1/8 teaspoon nutmeg
Place tofu, almond milk, Date Honey, banana slices, cinnamon, and nutmeg in blender. Mix until smooth.
Yield: 2 servings (serving size: about 1 ½ cups)
- Remove peels before placing bananas in freezer. Put in a plastic zip-top bag until completely frozen.
- Substitute tofu with avocado.
- Instead of using Date Honey, soak 3-4 Medjool dates in warm water at room temperature for an hour before adding to blender.
- You can also use firm tofu, but you may need to add water or almond milk so that the consistency is not too thick.