Blueberry Tofu Cream
|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.