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Blueberry Tofu Cream

Diabetic.Foodie's picture
  Blueberries 1 1⁄2 Cup (24 tbs) (Fresh / Unsweetened Frozen)
  Lemon juice 2 Teaspoon
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Water 1⁄3 Cup (5.33 tbs)
  Granulated sugar replacement/1/3 cup granulated fructose 2⁄3 Cup (10.67 tbs)
  Firm tofu 7 1⁄2 Ounce (1/2 Of 15 Ounce Package)
  Low fat milk 1 1⁄2 Cup (24 tbs)
  Vanilla extract 1 Teaspoon
  Non dairy whipped topping 1⁄2 Cup (8 tbs) (Prepared)

Puree blueberries in a blender.
Transfer to a heavy saucepan, and bring to a boil.
Reduce heat and simmer, uncovered, until blueberries are reduced to about 1/2 cup (125 mL).
Stir in lemon juice and cool to room temperature, In a small saucepan, sprinkle gelatin over water.
Allow to soften for 1 minute.
Cook and stir over low heat until gelatin dissolves.
Set aside to cool.
When the gelatin is cooled, combine gelatin, water, sweetener of your choice, and tofu in a blender.
Blend until smooth.
Pour in milk and vanilla.
Blend until completely mixed.
Add nondairy whipped topping and pureed blueberries.
Blend just until mixed.
Transfer to an ice-cream freezer or a 9 in. (23 cm) baking pan.
Freeze according to freezer manufacturer's instructions or place pan in the freezer and freeze until firm.
Break into pieces.
Place in a large mixing bowl or food processor.
With an electric mixer or food processor, beat mixture until smooth.
Return to the pan and refreeze.

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Blueberry Tofu Cream Recipe