Recipes

Raspberry-Banana Tofu Sorbet

July 25, 2000  Other Contributors Avatar
Raspberry-Banana Tofu Sorbet

About

Take advantage of raspberries in season and serve this light frozen dessert on a hot afternoon in July or August. Suitable for dairy-free and plant-based diets. Makes six servings.

Ingredients

Lite silken tofu, extra firm* 1 ea pkg (10 1/2 oz)
Banana, chopped 1 medium
Frozen raspberries 1 cup
Maple syrup 1/3 cup
Lemon juice 2 Tbsp
Vanilla extract 1 tsp
Fresh raspberries for garnish 3/4 cup

Directions

  1. Place 2 qt. metal bowl in the freezer.
  2. In food processor blend tofu until smooth and creamy.
  3. Blend in the frozen banana and raspberries.
  4. Add maple syrup, lemon juice and vanilla. Blend until smooth.
  5. Pour into the chilled bowl. Cover with plastic wrap and aluminum foil. Freeze for 4 hours or overnight.
  6. Transfer frozen mixture to a food processor and return the empty bowl to the freezer.
  7. Blend the mixture to a sorbet Β like consistency. Return to the chilled bowl and freeze for at least 2 hours.
  8. Scoop into dessert cups. Garnish with fresh raspberries and serve.

Helpful Hints

  1. For this kind of dessert it is very important to use the type of tofu indicated. While “firm” may be just as good as “extra firm”, regular tofu cannot be used in place of silken. Silken tofu is what will provide the creamy texture needed in this recipe.
  2. The best brand for creaminess is Mori-Nu. Look for this brand at your local Health First natural food store or online.

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