RE: [OT] Two Dilemmas

[Guest guest]

Mark Jackson asked, " how [do] they make that delicious frozen desert

Toffuti? That obviously has to be frozen, but has a creamy texture like

ice cream "

 

Here is a recipe I have on file - can't say I have tried it yet (and

besides which, it is NOT spicy:

 

Creamy Tofu Frozen Dessert

 

1 lb. Soft silken tofu, drained

1/2 - 3/4 cup Sugar

1 cup Soy milk (or other nondairy milk)

½ tbsp. Vanilla extract

Pinch of salt

 

Makes approximately 1 quart. Combine all ingredients in

blender until smooth. Freeze immediately according to manufacturer’s

instructions.

[Guest guest]

Meida,

 

Thanks so much for this simple recipe. I am going to give ti a try,

but use Splenda in place of sugar, and perhaps throw in a cup of

raspberries for flavor. I'll report on results.

 

Kevin

 

 

> Mark Jackson asked, " how [do] they make that delicious frozen desert

> Toffuti? That obviously has to be frozen, but has a creamy texture

like

> ice cream "

[Guest guest]

Kevin, have you used Splenda in frozen desserts before? We used it in ice cream

& it was fabulous fresh but froze strangely hard & the texture was funky after

being in the freezer. Good luck. Beth

 

feline_rancher <feline_rancher wrote: Meida,

 

Thanks so much for this simple recipe. I am going to give ti a try,

but use Splenda in place of sugar, and perhaps throw in a cup of

raspberries for flavor. I'll report on results.

 

Kevin

 

 

> Mark Jackson asked, " how [do] they make that delicious frozen desert

> Toffuti? That obviously has to be frozen, but has a creamy texture

like

> ice cream "