4 Reviews of Raspberry Tofu Freeze

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.

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.

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!

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.