Not always to keep in shape to forgo the pleasures of the
palate. Even the most delicious foods and dishes can be prepared in a light
version. Just substitute a few ingredients and varying doses (wisely of course)
and go. Naturally, this also applies to ice cream.
In fact, low-calorie ice cream in this recipe, substitute
whipped cream, traditionally used for homemade ice cream for tofu or tofu.
The tofu is a food of plant origin, rich in calcium, iron, B
vitamins and low in sodium, and the tofu is very low in calories compared to
other low-fat cheeses (only 80 calories per 100 grams of product). For this
reason, it is also widely used in low calorie diets.
Furthermore, the amount of sugar needed to prepare
low-calorie ice cream is very small compared to the traditional recipes (only
60 grams compared to 150).
Nutrition information per serving
- Calories: 10 kcal
- Fat: 3 g
- Protein: 7 g
- Carbohydrates: 30 g
- fiber: 3 g
- Cholesterol: 0.
- Makes 4 servings
- 300 grams of tofu
- 250 grams of strawberries
- 2 medium bananas
- 60 grams of sugar.
Procedure
Mix all ingredients in a blender, and then once you get a
homogeneous mixture, place in freezer.
Before serving of tofu ice cream should let it sit in the
fridge for half an hour. After this time pricking the surface with a fork and
mount it with a whisk until smooth.