• 1/2 cup Coconut Cream
  • 4 oz Firm Silken Tofu
  • 1/2 cup Red Raspberries
  • 2 tsp Sucralose Based Sweetener (Sugar Substitute)
  • 1/8 tsp Coconut Extract


  1. Combine coconut milk, tofu, 1/2 cup raspberries, sugar substitute (if desired) and coconut extract in a blender; blend until smooth. (If you want to remove the seeds, you can strain the mixture through a sieve, then return it to the blender).
  2. With the machine running, add 3 ice cubes, one at a time, and blend until smooth.
  3. Pour into a tall glass, and garnish with whipped cream and raspberries, if desired. Serve immediately.


8g ….Protein

27g ...Fat

4.3g ...Fiber

310 ...Calories


From the atkins website