|
Back
to Recipe Categories
|
| |
 |
| |
| |
Nutrition
Facts:
(per serving) |
| |
|
| |
Calories: 292
Fat: 18g
Cholesterol: 0mg
Sodium: 35g
Carbohydrate: 24g
Protein: 11g
Soy Protein: 7g
|
|
| |
| |
This recipe is: |
| |
Low
Cholesterol
Low Sodium
Vegetarian |
|
| |
|
|
| |
|
|
Recipes - Desserts
|
Tofu
Ice Cream
|
|
| Serves: 8
(1/2cup servings) |
| |
| This
mixture of Tofu Ice Cream sprinkled throughout
with pecans is a winner for a refreshing,
healthy 4th of July treat!
Homemade soy protein ice cream should be
served as soon as possible. There are no
additives and preservatives so it doesn't
keep as long as traditional ice cream when
frozen.
|
| |
| Measures
Translation Table |
| |
| Ingredients: |
1 1/2
cups pecans
2 pounds tofu, soft
2 scoops Personal
Edge® Fat Metabolizer Drink Mix, Vanilla
Flavor
2/3 cup sugar
1 1/2 cups soy milk
1 tsp. almond extract |
| |
| Instructions: |
- In a food processor, grind the pecans
to a course consistency.
- Add the tofu, Personal Edge® powder,
and sugar; puree.
- While processing, add the soy milk and
the almond extract and continue to process
until the mixture is smooth.
- Pour the mixture into a freezer proof
plastic container uncovered. Stir every
15 minutes until the mixture reaches a
semi-frozen consistency. About 1 1/2 hours.
- Alternatively, pour the mixture into
an electric ice cream maker and freeze
according to manufacturer's directions.
Soy ice cream can be made up to 2 days
in advance.
Delicious as a topping for Pecan Pie!
|
|
