Blueberry Tofu Ice Cream

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Blueberry Tofu Ice Cream
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Health Score:
5,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
349
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie349 kcal(17 %)
Protein14.57 g(15 %)
Fat14.69 g(13 %)
Carbohydrates43.14 g(29 %)
Sugar added8.62 g(34 %)
Roughage3 g(10 %)
Vitamin A128.83 mg(16,104 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.94 mg(8 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.26 mg(11 %)
Vitamin B₆0.08 mg(6 %)
Folate23.6 μg(8 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.36 μg(1 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C14.99 mg(16 %)
Potassium315.7 mg(8 %)
Calcium175.13 mg(18 %)
Magnesium11.29 mg(4 %)
Iron1.36 mg(9 %)
Iodine4.06 μg(2 %)
Zinc0.37 mg(5 %)
Saturated fatty acids7.93 g
Cholesterol48.15 mg

Ingredients

for
4
Ingredients
500 grams
fresh, ripe Blueberry
300 grams
400 grams
2 tablespoons
2 tablespoons
100 milliliters
4
Ice cream cones (for serving)
Powdered sugar (for dusting)

Preparation steps

1.

Rinse the blueberries, drain and set 4 tablespoons aside for later use. Puree the remaining blueberries and press through a fine sieve in a bowl. 

2.

Cut the tofu into small cubes and puree with yogurt in a blender. Press through a sieve into the bowl of blueberry puree. Stir together until thoroughly combined. In another bowl, beat the cream until stiff with lemon juice and honey to taste. Gently fold into the blueberry mixture. Place in a chilled metal bowl and freeze, while stirring occasionally, until set, about 4 hours. 

3.

Use an ice cream scooper to scoops rounds of the ice cream and place in the ice cream cones. Arrange in bowls with the remaining blueberries. Serve dusted with powdered sugar.