Tofu Ice Cream Parfaits (dairy free )

[Guest guest]

To me these are better than dairy concoctions. I always fine something

delicious to make with my lactose intolerance problem.

Gypsy

 

Tofu Ice Cream Parfaits

 

2 cups soft tofu

2 tablespoons maple syrup

1/2 ripe banana

1 teaspoon vanilla extract

3 cups sliced strawberries or kiwifruit

 

In a blender or food processor, puree tofu, maple syrup, banana, and

vanilla until very smooth and creamy. Pour into a shallow pan and freeze

overnight or for 8 hours.

Just before serving, cut frozen tofu mixture into small chunks and

quickly blend to the consistency of ice cream. Spoon into dessert glasses,

alternating layers with sliced strawberries. Serve immediately.

Note: Although the banana is hard to replace since it adds creaminess and

masks any telltale soy taste, almost any fresh fruit in season can be

substituted for the strawberries or kiwifruit. Try blackberries, peaches,

pears, and apricots for variety. Serves 6.