BRYANNA’S EASY BERRY FROZEN “SOYGURT”
Makes about 5 cups
This frozen treat is easy, nutritious, inexpensive, light, not-too-sweet-- and at the same time, delicious and creamy. It’s quick to make, too, because using frozen berries means you don’t have to wait for the mixture to chill before freezing it. Just blend it up and pour it into your ice cream machine. One of those inexpensive little manual ice cream makers with the metal insert that you freeze (like a Donvier) works just fine with this, so you don’t need an electric one, though that works fine, too.
1 lb. medium-firm tofu, drained and crumbled (or use 1 1/3 [12.3 oz.] boxes extra-firm silken tofu)
1/2 cup nondairy milk
3/4 cup light unbleached organic sugar
3 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
a pinch salt
*2-3 tablespoons vodka, rum, brandy or orange, lemon or berry liqueur (I have even used Cinzano!)
*1 tablespoon Instant ClearJel OR 3/8 teaspoon Xanthan gum or Guar gum
(*These 2 ingredients are optional but recommended because they help prevent the mixture from freezing rock-hard, and the liquor also adds flavour.)
3 cups frozen berries (I used a 3-berry mix of raspberries, blueberries and marion berries from Costco)
NOTE: If you don’t have a heavy-duty blender (such as a VitaMix) that will puree the berry seeds so that you can’t discern them, you’ll have to first puree the frozen fruit in a blender or food processor and then press the mixture through a sieve to leave the seeds behind. (Using a manual mouli or food mill with the finest holes might work too.) Set it aside in the refrigerator.
Place all of the ingredients, EXCEPT the fruit, in a good blender and blend until VERY smooth. Add the frozen berries (either whole, or pureed--see Note above—depending on the strength of your blender) and blend well again until the mixture is smooth.
Quickly scrape the cold mixture into your ice cream machine and follow the directions for your machine. (We ate some of it straight out of the machine—if you close up the machine and just let the mixture sit for 1/2 an hour or so, it will further firm up.)
Scoop the frozen “soygurt” (or what you have left!) into a 1-quart (or two 1-pint) freezer container, cover, and freeze for a couple of hours before serving.
Yield: Makes about 5 cups
Nutrition Facts (Analysed according to a yield of 5 cups/10 servings; made with medium-firm tofu, soymilk, & Instant ClearJel, but no liquor)
Nutrition (per 1/2 cup serving): 123.3 calories; 17% calories from fat; 2.6g total fat; 0.0mg cholesterol; 38.0mg sodium; 102.2mg potassium; 22.4g carbohydrates; 1.5g fiber; 19.4g sugar; 21.0g net carbs; 4.2g protein; 2.4 points.