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    You are in: Home / Low-cholesterol / Pineapple Tofu Ice Cream Recipe
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    Pineapple Tofu Ice Cream

    Average Rating:

    3 Total Reviews

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    • on August 11, 2007

      Haven't tried this but will give it five stars just for how it looks it might be. Which looks good. About the freezing business ... to keep it from freezing too hard, providing it's to be an 'adult' dessert - you might add a little alcohol. And I wonder how this is with berries?

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    • on January 31, 2006

      This is the best tofu ice cream recipe out of the ones that I have attempted. It looks like ice cream! The taste is still of tofu, but it has a very delicious vanilla flavor that comes through. I cut the recipe in half and substituted rice milk for soy milk.

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    • on June 14, 2003

      All I can say is WOW! I can't believe this turned out so delicious and creamy! I did not add any oil, and instead of pineapple I put some frozen raspberries in the food processor with the tofu. Also, I cut the recipe 'about' in half because my container of lite silken tofu was 12.3 oz. The only problem with this is that leftovers didn't keep in the freezer very well. It was rock-hard. Maybe because I omitted the oil? No matter, I'll still make it again, just in smaller portions. Thanks for this Geni, it's really wonderful!!!

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    Nutritional Facts for Pineapple Tofu Ice Cream

    Serving Size: 1 (3147 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1476.0
    Calories from Fat 185
    Total Fat 20.5 g
    Saturated Fat 2.8 g
    Cholesterol 0.0 mg
    Sodium 423.9 mg
    Total Carbohydrate 296.7 g
    Dietary Fiber 7.6 g
    Sugars 277.9 g
    Protein 39.2 g

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