Good afternoon Folks,

I had a big craving for some ice cream but did not want to eat the all those fat calories. I did not like the store brand tofu ice cream, so I kept experimenting in the kitchen until I came up something that pleased my pallet. You can change the flavor by changing the fruit spread and the extract. I made a new batch this morning of coconut apricot that I will taste tonight. Will let you know if it taste yummy.


FAT FREE BLUEBERRY TOFU ICE CREAM

1/4 C brown rice syrup
1 tsp. pure vanilla extract
12 oz. box of Silken Tofu

1 Tbsp. liquid lecithin

1/4 C plus 1 Tbsp. Blueberry juice sweetened fruit spread

Place the brown rice syrup, pure vanilla extract and Silken Tofu into a blender and process until smooth. While the blender is running add the liquid lecithin. When blended until smooth. Add the last ingredient, juice sweetened fruit spread and mix by hand so the Tofu Ice Cream will have a marble texture. If you want to break up the whole blueberries use the blender and the Tofu Ice Cream will have a uniform purple color through out.

Pour into a container a little larger than a pint and freeze.

Sincerely,

Vivian