Remember when I made plain tofu ice cream? Well now I've made strawberry tofu ice cream!
For this strawberry ice cream, I followed the basic tofu ice cream recipe, but reduced the pure maple syrup to 1/4 cup and added 18 frozen strawberries. I also realized the trick to thick and creamy low fat ice cream is letting the motor completely run, for a full 25-30 minutes, until the ice cream is so thick its no-longer moving around in the machine. I always use lite tofu and fat-free soymilk.
Per serving (1 cup): 163 calories, less than 1 g fat, 31 carbs, 9g protein
