Prep 1 hr 30 mins
Cook 0 mins
This is a yummy, low-fat dessert recipe that I adapted from Sunset Magazine.
- 1 package soft tofu or 1 package silken tofu
- 2 ripe bananas, peeled and cut into 1 inch chunks
- 3 tablespoons thawed frozen orange juice concentrate
- 1 tablespoon vanilla
- 2 cups strawberries, rinsed and hulled
- 1⁄4 cup honey, about
- Drain tofu in a colander for about 5 minutes, then pat dry with paper towels.
- In a blender or food processor, combine tofu, bananas, orange juice concentrate, vanilla, strawberries and 4 T honey; whirl until very smooth.
- Taste, and add more honey if desired Cover and chill until cold, about 1 hour.
- Pour tofu mixture into an ice cream maker (1 Qt capacity or larger).
- Freeze according to manufacturer's directions until dasher is hard to turn or machine stops.
- Serve, or cover and freeze until firm, at least 3 hours.
This tastes like a smoothie; good, but not what I was expecting. It DOES NOT have an "ice-cream/sherbet" texture at all.
I aGREE with KREE! haha, this is great! I ate half of it by myself. Although, I stuck it in the freezer afterwards and it was frozen stiff the next day. I'm not sure the fridge is cold enough but maybe it is.
Wow! This is so tasty and refreshing. I don't think I would have guessed it was made with tofu. I made this using one 12.3 oz package of Mori-Nu extra firm silken tofu. I also ended up using an orange-tangerine blend instead of pure orange juice concentrate. It turned out fantastic! So fruity and delicious. I'll be making this one frequently this summer!