Raspberry-Banana Tofu Sorbet
July 25, 2000 Other Contributors
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
- Place 2 qt. metal bowl in the freezer.
- In food processor blend tofu until smooth and creamy.
- Blend in the frozen banana and raspberries.
- Add maple syrup, lemon juice and vanilla. Blend until smooth.
- Pour into the chilled bowl. Cover with plastic wrap and aluminum foil. Freeze for 4 hours or overnight.
- Transfer frozen mixture to a food processor and return the empty bowl to the freezer.
- Blend the mixture to a sorbet like consistency. Return to the chilled bowl and freeze for at least 2 hours.
- Scoop into dessert cups. Garnish with fresh raspberries and serve.
Helpful Hints
- 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.
- The best brand for creaminess is Mori-Nu. Look for this brand at your local Health First natural food store or online.
No Comments