Guest guest Posted June 4, 2002 Report Share Posted June 4, 2002 I haven't tried this! I know some of us have thought about it though.... * Exported from MasterCook * Blueberry Tofu Ice Cream Recipe By :Australian Women's Weekly c1993 Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces canned blueberries in juice -- do not drain 10 1/2 ounces soft (silken) tofu -- drained 1/2 cup skim milk 1/2 cup granulated sugar Blend or process undrained blueberries with tofu, milk and sugar until smooth. Pour mixture into large loaf pan, cover, freeze several house or until firm. Spoon mixture into bowl, beat with electric mixture until smooth. Return mixture to pan, cover; freeze until firm. Eat within 3 days. Source: " Home Library: Healthy Heart Cookbook: Simple, Tasty and Nutritious Recipes Suitable for Any Occasion [1863960090] " Copyright: " White CapBooks Ltd " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 2g Fat (10.3% calories from fat); 5g Protein; 43g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 26mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 0 Fat; 2 Other Carbohydrates. NOTES : You can make this ice cream 3 days ahead. Nutr. Assoc. : 900175 5677 0 0 Quote Link to comment Share on other sites More sharing options...
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