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  • 1 1/2 cups fat-free or low-fat milk
  • 1/2 cup soft silken low-fat tofu
  • 2 medium ripe bananas, frozen and cut into 1-inch chunks
  • 2 tablespoons unsweetened natural cocoa powder
  • 1 teaspoon agave nectar or dark honey


  1. Combine all ingredients in a blender or food processor. Blend until smooth. Pour into glasses and serve immediately.
Recipe by Cheryl Forberg.

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The recipe was originally published as Banana Fudge Smoothie on

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