Lemon Raspberry Swirl Ice Cream
by joyabeans
14 Jul 2005
This recipe has been viewed 6818 times
Bring health on your plate with this Lemon raspberry swirl ice cream which is mot onlu rich in taste but also laden with health benefits of fresh fruits, milk and tofu.
Lemon Raspberry Swirl Ice Cream recipe - How to make Lemon Raspberry Swirl Ice Cream
Preparation Time: 30 mts Cooking Time: Total Time:
1 cup skimmed milk powder
1 packet of soft tofu (bean curd/ soya paneer), drained
3 packets of sugar substitute
1/2 cup lemon juice
1 1/2 tbsp grated lemon rind (1 large lemon)
2 cups unsweetened raspberries
2 packets of sugar substitute
fresh mint leaves (phudina) for garnishing
Method
- Pour milk into a large metal bowl.
- Freeze about 1 hour to a frozen slush.
- With an electric mixer, beat 5 minutes on high until stiff peaks form.
- In a blender or processor, combine tofu, sugar substitute and lemon juice. s
- Tir in lemon peel.
- Stir the tofu mixture into the whipped milk and beat on low speed until well blended.
- Return to freezer for 1/2 hour.
- Process raspberries and sugar substitute to a smooth puree. pour over the tofu milk mixture and stir just enough to create swirls.
- Return to freezer for 4 to 6 hours or until firm.
- Garnish with fresh mint and serve icy cold
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