Allergy Safe Recipes

2 1/2 t. Unflavored gelatin
1/8 t. Salt
1/2 cup Sugar
1 1/4 cups Frozen fruit and/or berry juice concentrate, thawed
10 oz. soft tofu or silken tofu, drained
1/4 cup Safflower oil
3 T. Fresh lemon juice
1/2 t. Vanilla extract

Sprinkle gelatin over 3/4 cup water (in saucepan) and allow to sit 3 minutes. Cook over very low heat until gelatin is dissolved. Mix in salt and sugar and cook, stirring to dissolve sugar. Remove from heat. In blender, or processor, combine juice, tofu, oil, lemon juice, vanilla, 3/4 cup water and process until very smooth. Add gelatin mixture. Freeze in ice cream machine, according to manufacturers instructions, or freeze in ice cube trays and follow manual instruction as noted above. Makes 2 pints.


Copyright 1997-1998, Eileen Kupstas Soo. Use and copying of this information are permitted as long as (1) no fees or compensation are charged for use, copies or access to this information, and (2) this copyright notice is included intact. -- CST Approved.

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