Blueberry Tofu Cream Recipe
Are you looking for a highly accoladed blueberry tofu cream recipe? Along with taste, blueberry tofu cream is a diabetic dish too. Use the freshest of fruits available to get the most amazing blueberry tofu cream. Treat your near and dear ones with this amazing blueberry tofu cream as a dessert . Please share this blueberry tofu cream recipe with your friends and family and let me know what they have to say.
Ingredients
1 1/2 cup fresh or unsweetened frozen blueberries
2 tsp lemon juice
1 env. unflavored gelatin
1/3 cup water
2/3 cup granulated sugar replacement Or 1/3 cup granulated fructose
1/2 pkg. tofu,firm
1 1/2 cup lowfat milk
1 tsp vanilla extract
1/2 cup prepared nondairy whipped topping
Directions
Puree blueberries in a blender.
Transfer to a heavy saucepan, and bring to a boil.
Reduce heat and simmer, uncovered, until blueberries are reduced to about 1/2 cup (125 mL).
Stir in lemon juice and cool to room temperature, In a small saucepan, sprinkle gelatin over water.
Allow to soften for 1 minute.
Cook and stir over low heat until gelatin dissolves.
Set aside to cool.
When the gelatin is cooled, combine gelatin, water, sweetener of your choice, and tofu in a blender.
Blend until smooth.
Pour in milk and vanilla.
Blend until completely mixed.
Add nondairy whipped topping and pureed blueberries.
Blend just until mixed.
Transfer to an ice-cream freezer or a 9 in. (23 cm) baking pan.
Freeze according to freezer manufacturer's instructions or place pan in the freezer and freeze until firm.
Break into pieces.
Place in a large mixing bowl or food processor.
With an electric mixer or food processor, beat mixture until smooth.
Return to the pan and refreeze.
Transfer to a heavy saucepan, and bring to a boil.
Reduce heat and simmer, uncovered, until blueberries are reduced to about 1/2 cup (125 mL).
Stir in lemon juice and cool to room temperature, In a small saucepan, sprinkle gelatin over water.
Allow to soften for 1 minute.
Cook and stir over low heat until gelatin dissolves.
Set aside to cool.
When the gelatin is cooled, combine gelatin, water, sweetener of your choice, and tofu in a blender.
Blend until smooth.
Pour in milk and vanilla.
Blend until completely mixed.
Add nondairy whipped topping and pureed blueberries.
Blend just until mixed.
Transfer to an ice-cream freezer or a 9 in. (23 cm) baking pan.
Freeze according to freezer manufacturer's instructions or place pan in the freezer and freeze until firm.
Break into pieces.
Place in a large mixing bowl or food processor.
With an electric mixer or food processor, beat mixture until smooth.
Return to the pan and refreeze.
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