A creamy, smooth silken tofu dessert with a tropical flair, this sherbet is almost as easy to make as it is to eat. An inexpensive manual ice cream maker does an excellent job on this and other homemade frozen delights.

12 oz (350 g) firm silken tofu
2 1/2 cups (625 mL) organic Jamaican-style ginger beer (not ginger ale)
1 cup (250 mL) organic unbleached granulated sugar
2 Tbsp (30 mL) rum, natural rum extract, or rum-flavoured coffee syrup

Process all ingredients together in blender until very smooth. Refrigerate until quite cold, then freeze according to ice cream maker directions. Pack into quart container and freeze for several hours before serving. If sherbet is very hard, let sit at room temperature for 15 minutes or so, until soft enough to scoop out easily.

Makes about 4 cups (1 L).

Serves 8.

Each serving contains: 151 calories; 3 g protein; 0.8 g total fat (0.05 g sat. fat, 0 g trans fat); 33 g carbohydrates; 0 g fibre; 44 mg sodium

source: "Versatile Tofu", alive #356, June 2012

About the Author

Bryanna Clark Grogan is the author of World Vegan Feast (Vegan Heritage Press, 2011) and eight more vegan cookbooks. veganfeastkitchen.blogspot.ca