Cranberry Tofu Ice Cream
Serves 2
Ingredients
300g silken tofu
½ tsp vanilla essence
½ cup cranberry sauce or stewed fresh cranberries
¼ tsp salt
1/8 tsp xantham gum (optional)
METHOD
Blend all ingredients in a blender. Freeze the mixture for 24 hours. Using an ice cream maker or high-speed blender– blend the frozen mixture well. Scoop and serve immediately.
| Nutrition (Per Serve): Calories 199; total carbohydrate 29.8g; dietary fiber 1g; total sugar 27.4g; protein 10g; total fat 5.6g; saturated fat 0.8g; cholesterol 0mg; sodium 323mg. |