| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
California |
Desserts, Fruits |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Soft tofu |
| 2 |
tb |
Maple syrup |
| 1/2 |
|
Ripe banana |
| 1 |
ts |
Vanilla extract |
| 3 |
c |
Sliced strawberries or |
|
|
Kiwifruit |
INSTRUCTIONS
1. In a blender or food processor, puree tofu, maple syrup, banana, and
vanilla until very smooth and creamy. Pour into a shallow pan and freeze
overnight or for 8 hours.
2. Just before serving, cut frozen tofu mixture 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 kiwifruit. Try blackberries, peaches,
pears, and apricots for variety.
Recipe By : the California Culinary Academy
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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