Mango And Banana Tofu 'Ice Cream' with Raspberry Fruit Leather

1. 1

   Blend together the tofu, bananas and mango until smooth.

2. 2

   Heat glucose syrup slightly.

3. 3

   Stir into blended ingredients.

4. 4

   Finely grate the orange, squeeze the juice, and add to the mixture.

5. 5

   Freeze in an ice-cream maker, according to manufacturer's instructions.

6. 6

   If ice-cream machine is unavailable, freeze the mixture in a bowl, allow to semi-freeze and beat again with electric beaters.

7. 7

   Allow to freeze again until firm and beat again.

8. 8

   Serve with raspberry leather and fresh fruits of your choice.

9. 9

   To prepare the raspberry fruit leather, blend the raspberries and sieve through a fine strainer.

10. 10

    If adding sugar to sweeten, add to the puree and heat until the sugar is dissolved.

11. 11

    Spread in a thin layer on a silpat (silicon baking sheet available in speciality baking stores).

12. 12

    Place on a baking tray.

13. 13

    Allow to dry in a low oven with the door ajar.

14. 14

    Leave until the raspberry fruit leather can be peeled off the silpat- approximately 6 hours or overnight.

15. 15

    Tear or cut into pieces to serve.

16. 16

    Store in an airtight container for upto 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.