Savory Soy: Berry-Mint Soy Smoothie

This icy treat can also be made into a soy sherbet; just decrease the amount of soy milk.

By Elaine Gavalas
June/July 2001
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Serves 1.

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  • 1 1/2 cups low-fat vanilla soy milk
  • 1 sprig fresh peppermint (or 1/2 teaspoon dried)
  • 1 tablespoon honey
  • 2 1/2 cups frozen chopped berries (such as strawberries, blueberries, or raspberries)

In a small saucepan, combine the soy milk and peppermint. Cook over low heat for 2 minutes (do not boil). Remove from heat. Cover and steep 5 minutes. Pull out the mint sprig (or strain) and discard the mint. Chill in the refrigerator. Combine the minted soy, honey, and berries in a blender or food processor and process until smooth. Serve immediately. (To make sherbet, decrease the amount of soy milk to 1 cup, pour the mixture into two serving bowls, cover, and freeze for one hour. Serve cold.)

This recipe is in conjunction with the article "Savory Soy."


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