Monday, May 30, 2011
Approximately 12-16 ounces of fresh berries (2 small 6 0z containers raspberries plus 5- strawberries is what I used today)
1/2-pound silken tofu (1/2 of a standard container)
3 oz plain Greek yogurt (1/2 of a single-serve container) *I imagine this ingredient could be optional*
1/2 cup sugar
Place all ingredients in a blender and whirl it till it is a uniform, smooth texture.
Place the mixture into a sealable kitchen storage container, and place it in the freezer for about 2 hours. While freezing, take the container out every 15 minutes and give it a quick shake. When 2 hours pass, take the container out, open the lid, and fluff the soy-bet with a fork, and serve immediately.
I imagine using an ice cream maker of some design would work beautifully with this recipe, too.
This yummy dessert contains isoflavones from the soy, which act as antioxidants. The berries are rich in flavonoids and carotenoids, which are also anti-oxidant and anti-inflammatory in action, not to mention having great vitamin content!