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Tropical Tofruitti |
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Print this Recipe 2 teaspoons unflavored jello 2 6-ounce cans pineapple juice unsweetened 1/2 cup sugar 1 pound tofu soft (soy bean curd), drained and cubed 1 banana small ripe, cut in chunks 2 tablespoons light corn syrup In a small saucepan, sprinkle gelatin over 1/2 cup of the pineapple juice; let stand for 1 minute. Add sugar. Cook and stir over low heat until gelatin is dissolved. Place tofu, banana, corn syrup and gelatin mixture in a blender container. Cover and blend until smooth, scraping sides of container as needed. Add remaining 1 cup pineapple juice. Cover and blend until smooth. If desired, cover and chill to develop flavor. Pour into a chilled 2-quart ice cream freezer container. Pack and churn according to manufacturer's directions. Serve soft or pack to ripen for 1 to 1 1/2 hours, stirring several times to freeze evenly before serving. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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