Total Calories: 319
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.
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