Banana-Tofu Frozen Yogurt

Name: Banana-Tofu Frozen Yogurt
Yield: Approximately 6 cups (1 L 440 ml)
Cuisine: American
Ingredients: ½ cup (120 ml) vegetable oil; 4 teaspoons (20 ml) lime juice; 2 pounds (910 g) ripe bananas (about 4 medium); 12 ounces (340 g) soft tofu packed in water; 2 teaspoons (10 ml) vanilla extract; ¾ cup (180 ml) or 9 ounces (255 g) honey; 1½ cups (360 ml) unflavored nonfat yogurt; 12 ounces (340 g) soft tofu packed in water

Preparation info

Approximately
6 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

The first reaction my students always have to this recipe title is a frown, but that changes when they taste the finished product. The flavor is great––slightly tart and very refreshing––and it has a smooth texture that normally requires a considerable quantity of cream and eggs to achieve.

Ingredients

12 ounces (340 g) soft tofu packed in water
2 pounds (

Americas
United States
Dessert
Gluten-free
Vegetarian
Pie

Method

In a food processor, puree the tofu, peeled bananas, and lime juice until smooth. Transfer to a bowl. Stir in the oil, yogurt, honey, and vanilla.
Process in an ice cream freezer following the manufacturer’s instructions. Transfer to a chilled bowl and store, covered, in the freezer.