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Reviewed: Mar. 29, 2008

Very tasty recipe. I've started quartering the recipe and freezing the banana and tofu (and usually some strawberries) in ziplock bags for a quick breafast. It doesn't work as well that way but is still quite good. Also good with an extra spash of lemon extract (darn bottles look similar at 5am)

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Reviewer:

Dreygan

	Cooking Level: Intermediate Living In: Vancouver, Washington, USA
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Reviewed: Jan. 26, 2004

Good with silken tofu, but I bet it would be delicious with yogurt instead.

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12 users found this review helpful

Reviewer:

nina-ivanovna


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Reviewed: Dec. 7, 2003

very smooth. It takes a few sips to get used to the taste of the tofu...and then you don't taste it.

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Reviewer:

ANNMARIEDA


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Reviewed: Dec. 7, 2003

Tastes Good but not Great.

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Reviewer:

JENWALDROP


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Reviewed: Dec. 7, 2003

It was tasty, but I used vanilla yogurt (sometimes strawberry too) instead. Silken tofu is not the easiest thing to find and I always have yogurt on hand.

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20 users found this review helpful