Guest guest Posted May 9, 2001 Report Share Posted May 9, 2001 Tofu Ice Cream Source: previously posted to SDA-veg-recipes by Nancy B. 1 block (12 oz) firm tofu, drained and dried 2/3 cups sugar (Florida Crystals is vegan) 1 tsp. vanilla 1/2 cup to 3/4 cup almond milk (slightly frozen; slushy) Throw everything in the blender and blend until smooth. Add additional almond milk to help blend. As is, it was a wonderful pudding but then I froze it for 30 minutes, take out and stir, freeze another 30 minutes, stir, continue this process until almost set - this helps break up ice crystals. I served it before it was frozen hard over apple/cranberry crisp. A reat dairy free treat! Nancy Yield: " 4 Servings " - - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 34g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates Interested in healthy, vegan recipes? http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
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