|Unflavored gelatin||2 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Soft tofu||1 Pound, drained (Bean Curd)|
|Buttermilk/Plain yogurt / whole milk / whipping cream||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
This happy meeting of Oriental tofu and Italian gelato results in a delicious, smooth-textured frozen dessert that's light and lean.
Besides vanilla, we offer a wide range of flavors.
Our calorie count is for a half-cup serving of vanilla tofulato made with buttermilk (made with whole milk, a serving is about 165 calories).
Tofulato melts quickly once it gets soft; adding gelatin helps stabilize it.
If using gelatin, combine gelatin and water in a small pan.
Let stand until softened (about 5 minutes).
Add sugar and place over medium heat, stirring until gelatin is completely dissolved.
In a food processor or blender, whirl gelatin mixture (or just sugar if omitting gelatin) and tofu until smooth.
Stir tofu mixture into buttermilk; add the 1/3 cup whipping cream and vanilla.
Pour into container of a 1-quart or larger self-refrigerated, electric, or hand-cranked ice cream maker.
Process according to manufacturer's directions.