Donna Noel, from Gray, ME came up with this tofu and soy milk based dessert that you freeze in hollowed out lemons. There’s enough of the tangy sherbet like mixture to freeze in popsicle molds or dessert dishes for another appearance at the table.
Ingredients 2 to 3 large lemons
1 package (14 ounces) soft tofu
1 cup vanilla soymilk
½ cup soy oil1 cup sugar
1 tablespoon lemon extract
Fresh mint and raspberries for garnish
Instructions Cut lemon in half crosswise.
Using a grapefruit spoon or teaspoon, remove lemon flesh from peel, keeping peel intact to use as a serving cup.
Squeeze lemon flesh, using a juicer or cheesecloth and reserve juice.
In blender or food processor, blend all remaining ingredients except mint and berries for garnish. Stand lemon shells in muffin cups or on crumpled foil on plate to hold upright.
Spoon lemon mixture into lemon shells.
Freeze at least 2 hours.
Spoon remaining lemon mixture into popsicle molds or individual serving dishes and freeze.
Garnish filled lemon shells with fresh mint and berries.
Notes Makes 4 to 6 servings