This recipe is adapted from Cooking Light magazine. It’s as easy to make as it is good to eat. Be sure to use the silken vacuum packed tofu.
Ingredients 1 (12.3-ounce) package silken firm tofu
½ cup sugar
½ cup half-and-half OR soy-based half & half alternative
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups frozen whipped topping OR soy-based alternative
10 Oreo cookies
Instructions Combine first 5 ingredients in a food processor or blender; process until smooth.
Place tofu mixture in a large bowl.
Fold in whipped topping.Pour mixture into freezer can of an ice cream freezer; freeze according to manufacturers instructions.
Stir in crushed cookies during last 5minutes of freezing.
Notes Yield: 8 servings (serving size: ½ cup)
Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg