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    You are in: Home / Low-cholesterol / Raspberry Tofu Freeze Recipe
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    Raspberry Tofu Freeze

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 20, 2002

      Just reading it I think I'll try and add flavour by susbstituting maple syryp for the sugar (blends well too) and adding lime zest and juice. Have tried those with other raspberry dishes and it's a good combo.

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    • on January 20, 2005

      Well, I don't think this would convince a tofu hater. But if you don't mind tofu then this is pretty good. I used splenda instead of sugar and firm silken tofu. It was a pretty color and my 3 year old and I each enjoyed a bowl for breakfast! One minor point, though. Don't try this in a blender. Did not work at all! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2002

      I added vanilla soymilk to smooth things up a bit and a little bit of powdered sugar. the dish was a pretty bright pink, I garnished the glass with a lime wedge. it was tart and sweet very raspberry. I crumbled some cookies at the bottom and top as well.

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    • on March 28, 2002

      followed the directions completely and it was tasteless, added more sugar and vanilla, still blah. a waste of good raspberries, but at least it was a healthy desert.

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    Nutritional Facts for Raspberry Tofu Freeze

    Serving Size: 1 (157 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 220.2
     
    Calories from Fat 29
    13%
    Total Fat 3.2 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 7.8 mg
    0%
    Total Carbohydrate 43.9 g
    14%
    Dietary Fiber 5.1 g
    20%
    Sugars 38.0 g
    152%
    Protein 6.2 g
    12%

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