This is a basic but fairly healthy adaptation of some recipes I found in the book, The Ice Cream and Frozen Yogurt Cookbook(by Mabel and Gar Hoffman, great recipes!)--I wanted something healthful, but I found using the fat free yogurt gave my ice cream a bit of a twang I couldn't get rid of, and the end products I kept getting were a little stiff. This adaptation of some their recipes goes as follows:
- 1 cup whole milk (146 cal)
- 1 t plain Knox gelatin (5 cal)
- 8 oz of Mori-Nu Lt. Tofu (95 cal)
- 3 T Splenda (0 Cal)
- 1 package of sugar free/fat free instant pudding (flavor of choice) (120 cal)
- 1 t vanilla
- .33 c nonfat dry milk (145 cal)
- .33 c water
- 1 egg white (17 cal)
Total basic recipe: 528 calories
- add 1 t of gelatin to .5 c whole milk and let stand for one minute. Microwave on med-low power for about a minute, or until gelatin is dissolved when you wisk it through. Set aside for a moment.
- in a food processor, add and puree the tofu, the splenda, and the vanilla.
- after well-blended, add the gelatin and milk mix. Process again.
- add the remaining .5 cup whole milk. Process til smooth.
- add 1 package of FF/SF pudding and process til mixed completely.
- Mix the .33 c water and the .33 cup NF dry milk til smooth. Add egg white. Beat until you have stiff white peaks. Fold into your pudding mixture.
- Add mixture to your ice cream maker and follow manufacturer's instructions.
The original recipes are for a quart, but this makes a little more than a pint, just enough to split between the two of us. Its not ice cream, but its very smooth. Last evening, I added a little mint to a chocolate mixture, 2 oz. of hershey's mint chocolate chips, and sprinkled just a little crushed peppermint candy on top. We eat it right out of the mixer, so I have no idea what happens to it if you cure it or store it overnight.
Not Ben and Jerry's, but a nice treat if you are watching your calories. Will try instant cheesecake flavored pudding next, with some frozen blueberries added....