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Ingredientes
- 2 c. Soft tofu
- 2 Tbsp. Maple syrup
- 1/2 x Ripe banana
- 1 tsp Vanilla extract
- 3 c. Sliced strawberries or possibly
- Â Â Kiwifruit
Direcciones
- 1. In a blender or possibly food processor, puree tofu, maple syrup, banana, and vanilla till very smooth and creamy. Pour into a shallow pan and freeze overnight or possibly for 8 hrs.
- 2. Just before serving, cut frzn tofu mix into small chunks and quickly blend to the consistency of ice cream. Spoon into dessert glasses, alternating layers with sliced strawberries. Serve immediately.
- Note: Although the banana is hard to replace since it adds creaminess and masks any telltale soy taste, almost any fresh fruit in season can be substituted for the strawberries or possibly kiwifruit. Try blackberries, peaches, pears, and apricots for variety.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 6 servings | |
| Calories 106 | |
| Calories from Fat 22 | 21% |
| Total Fat 2.51g | 3% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 365mg | 10% |
| Total Carbs 17.39g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 11.58g | 8% |
| Protein 4.62g | 7% |
