If you like to eat puddings every day, it makes sense to look for low-fat and low-calorie alternatives to butter, cream and sugar. On balance, I prefer to eat puddings just occasionally and use the traditional ingredients rather than the ‘ersatz’. Silken tofu is one of those derivatives of the useful soya bean. It is a pale, creamy substance with little flavour of its own and a texture like that of cream, but with only 2.6 per cent fat as against the 48 per cent of double cream.
Peel the bananas and put them in a blender with the rest of the ingredients. Blend until smooth, and then pour into an ice-cream maker, and freeze according to the manufacturer’s instructions. Or pour into a container and freeze in a freezer or the freezing compartment of a refrigerator, in which case you will need to remove it after about an hour and beat it or blend it in a food processor until smooth and light, and then return it to the freezer for its final freezing.
© 1995 Frances Bissell. All rights reserved.