Ingredients
- 1/4 of a cup of vegan low-sugar strawberry preserves
- 16 ounces of silken tofu
- 3 1/2 cups of fresh blueberries
- 2 tablespoons of vanilla extract
- 1 cup of vanilla soymilk
- 1/4 of a cup of vegan sugar
Directions
Blend tofu in the blender, then, add
everything else and turn it on
again. Put mixture in an ice cream maker.
Or you can freeze it, then when it is frozen you
can let it thaw a bit and break it up
with a utensil at the same time . Mix
it around and make it all squishy -
works just as good!
Total calories: 794, total fat: 15.5
Serves: 11 1/2