Tropical Tofruitti
You'll go wild over this tasty pineapple dessert recipe. Banana and pineapple make it a tropical treat, and tofu makes this Tropical Tofruitti vegetarian and vegan friendly.
Ingredients
- 2 teaspoons unflavored Jello
- 2 cans (6-ounce) pineapple juice, unsweetened
- 1/2 cup sugar
- 1 pound soft tofu, drained and cubed
- 1 banana small ripe, cut in chunks
- 2 tablespoons light corn syrup
Instructions
- In a small saucepan, sprinkle gelatin over 1/2 cup of the pineapple juice; let stand for 1 minute.
- Add sugar. Cook and stir over low heat until gelatin is dissolved.
- Place tofu, banana, corn syrup and gelatin mixture in a blender container.
- Cover and blend until smooth, scraping sides of container as needed.
- Add remaining 1 cup pineapple juice. Cover and blend until smooth.
- If desired, cover and chill to develop flavor. Pour into a chilled 2-quart ice cream freezer container.
- Pack and churn according to manufacturer's directions. Serve soft or pack to ripen for 1 to 1 1/2 hours, stirring several times to freeze evenly before serving.
