Maqui Smoothie Cups
freeze for later
Award winning food writer Matthew Kadey's creative muffin-tin adaptation of Chef Julie's Blueberry Maqui smoothie.
2 (300 grams) packages Soft Tofu
2 cups fresh or frozen Blueberries
3 tablespoons Maple Syrup
2 tablespoons Navitas Naturals Maqui Powder
1 tsp Cinnamon
Place all of the ingredients in a blender container and blend until smooth. The mixture should be somewhat thick.
Divide the mixture among 12 standard sized muffin cups and freeze until solid, about 4 hours.
Unmold smoothie cups, place them in an airtight container, and return to freezer until ready to use. If you did not use silicon muffin cups or liners and are having trouble unmolding the frozen cups, try placing the bottom of the muffin tin in warm water for few seconds, being careful not to thaw the contents.
When ready to make a smoothie, place 1 cup liquid of choice and 2 smoothie cups into a blender container and blend until smooth. For most blenders, its best to carefully slice the smoothie cups into halves or quarters first before placing them in the blender container.
These smoothie cups can be blended up with any guise of milk, but almond milk or coconut milk is recommended. Toss in some more fresh blueberries for an added punch.
Photo and recipe courtesy of Matthew Kadey of Muffin Tin Mania.