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LOCATION: Recipes >> Vegetarian >> Tofu Icecream 05

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Tropical Tofruitti

2 teaspoons unflavored Jello
2 6-ounce cans pineapple juice unsweetened
1/2 cup sugar
1 pound soft tofu, 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.

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1 of 3 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
for vegans, July 7, 2004 - 07:17 PM
Reviewer: Anonymous from usa
just to inform people, jello is an animal based product

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