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Nutrition Facts
Serving Size 1 (210g) Recipe makes 3 servings
Calories 220
Calories from Fat 29		(13%)
Amount Per Serving		%DV
	Total Fat 3.2g	4%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7mg		0%
Potassium 231mg		6%
Total Carbohydrate 44.0g		14%
	Dietary Fiber 5.2g	20%
	Sugars 38.1g
Protein 6.2g		12%
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Raspberry Tofu Freeze

Recipe #21540 | 10 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Meghan
Mar 5, 2002

You would NEVER guess that this delicious frozen treat is made with tofu. Its a dieters delight and perfect for summer treats. Use low fat tofu and sugar substitute for even less calories.

SERVES 3 -4 (change servings and units)

Ingredients

1 (12 ounce) bag frozen raspberries (do not thaw)
1 cup drained soft tofu
1 teaspoon vanilla extract
3 tablespoons sugar

Directions

1
In food processor combine raspberries straight from the freezer, tofu, vanilla, and 1 T.sugar.
2
Process until pureed and well blended, scraping down the sides if needed.
3
Taste and add additional sugar if needed.
4
Serve immediately in stemmed glass or dessert dishes.

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Featured Reviews for This Recipe

From: ladypit

On Jan 20, 2005

Well, I don't think this would convince a tofu hater. But if you don't mind tofu then this is pretty good. I used splenda instead of sugar and firm silken tofu. It was a pretty color and my 3 year old and I each enjoyed a bowl for breakfast! One minor point, though. Don't try this in a blender. Did not work at all!

1 person found this review helpful

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From: Nancylee3

On Mar 28, 2002

followed the directions completely and it was tasteless, added more sugar and vanilla, still blah. a waste of good raspberries, but at least it was a healthy desert.

0 people found this review helpful

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From: carley king

On Oct 14, 2002

I added vanilla soymilk to smooth things up a bit and a little bit of powdered sugar. the dish was a pretty bright pink, I garnished the glass with a lime wedge. it was tart and sweet very raspberry. I crumbled some cookies at the bottom and top as well.

2 people found this review helpful

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From: Rowena Yalland

On Apr 20, 2002

Just reading it I think I'll try and add flavour by susbstituting maple syryp for the sugar (blends well too) and adding lime zest and juice. Have tried those with other raspberry dishes and it's a good combo.

2 people found this review helpful

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