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Really Raspberry

Really Raspberry

  • Prep

  • Ready In


A pretty pink blender made with tofu - but don't tell anyone, and you'll be the only one who knows!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 83g
  • 27%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet


  1. In a blender combine tofu, apple juice, frozen raspberries, jelly, frozen bananas and almond extract. Blend until smooth.
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"Really Raspberry" is really yummy! I was afraid that the almond extract would be too strong but it was just perfect... and the only thing I might do differently is cook the raspberries with a bit of water and then strain the seeds because it was a bit seedy - i used this smoothie recipe to freeze into popsicles for my little girl - she just loved them - and she couldn't even taste the tofu - perfect!


Very refreshing smoothie. Definitely didn't taste the tofu. I cut the recipe in half and used raspberry preserves instead of jelly. I also used frozen mixed berries (strawberries, blackberries, and raspberries). Made two tall glasses (when recipe was cut in half).

Sarah Jo

I bought tofu especially for this smoothie. I used cranberry juice instead of apple because that's what I had on hand. Because I did not have raspberry jelly, I did not add it. Even with the small changes, it was great. I might add a touch of honey next time but you know, I don't think it really needs it. The raspberries and bananas were great together and both the tofu and banana thickened it up perfectly. My husband wouldn't touch it (he saw the tofu) but both the kids and I thought it was yummy! NOTE: This would make a GREAT summer ice-pop recipe. Just pour the smoothie into little dixie cups, leaving an inch of room at the top, freeze until firm and stick a popsicle in each dixie cup. Freeze solid.