Pomegranate Smoothie

This is the first beverage I've ever posted about, and possibly the last. I like trying out different drinks but I don't really care that much about making them at home. Except for smoothies, which I make with yogurt, frozen fruit and fruit juice. Not that I've been making many recently due to the cold weather. (Where are you summer? And who ever thought I'd be wanting summer to come and not relishing the cold weather?)

Anyway, so I subscribe to Everyday Food magazine but haven't been looking through the issues recently. I came across this pomegranate smoothie recipe and was both sad that I had missed it in the issue, but also happy that I had stumbled across it on the internet. It's really quite a perfect, delicious and healthy smoothie. The silken tofu gives it this really nice mouthfeel (a term I've gleaned from my food technology program) - as though there's heavy cream in there or something and it doesn't taste like tofu at all. And it's full of antioxidants, especially if you use frozen berries.

Pomegranate Smoothie
Adapted from March 08 Everyday Food magazine (found on Husband Tested Recipes From Alice's Kitchen)

1/3 cup silken tofu (about 3 oz.)
1 cup frozen mixed berries
1/2 cup pomegranate juice
1 teaspoon honey (add more if you like it sweeter)
2 ice cubes (or just omit because the frozen berries make them kind of pointless)

In a blender, combine all ingredients. Puree until smooth. Serve immediately. (If the smoothie seems too thick, just add a bit more pomegranate juice.)