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Sunday, August 5, 2012

LOW-FAT VEGAN PINEAPPLE SHERBET WITH CARAMELLY-TOASTED COCONUT FLAKES

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I developed this recipe some time ago, but somehow never got around to posting it.  It's one of our favorite low-fat summer treats now.  It's so simple and easy to make and contains very little sugar because of the natural sweetness of pineapple.  No one ever guesses that there is tofu in it because silken tofu has a very neutral taste and an extremely smooth texture, and because pineapple is the main ingredient. Large flakes of toasted coconut coated in caramel-ly brown rice syrup add some crunch, contrast and texture to the smooth sherbet. I hope you'll enjoy it as much as we do!

Printable Recipe

BRYANNA'S LOW-FAT VEGAN PINEAPPLE SHERBET WITH CARAMELLY-TOASTED COCONUT FLAKES
 Servings: 10
Yield: 5 cups
This not-very-sweet sherbet has the surprise of syrup-coated toasted coconut flakes throughout. The brown rice syrup has a delightful caramel-like flavor. The Instant Clear-Jel or vegetable gum keeps the mixture from freezing solid and gives the sherbet a creamy quality.  You can use an electric ice cream maker (I have this one) or a simple table-top hand-crank model.

1/ 12.3 oz. box    extra-firm or firm SILKEN tofu ( can be reduced-fat)  
3 1/2 teaspoons    lemon juice  (fresh or organic bottled)
1/2 teaspoon    vanilla extract  
3/4 teaspoon    Instant Clear-Jel (See about this product and where to get it at this post) OR 1/4 tsp. xanthan gum or guar gum  
1 pinch    of salt  
1/19 oz  can  crushed unsweetened pineapple (or tidbits) with juice  
Add after freezing:  
1/2 cup    large (wide-cut) unsweetened coconut flakes, toasted  
1/4 cup    brown rice syrup (No substitutes! This syrup has the caramel-ly flavor needed here.)
 
In the blender, mix until smooth the first 5 ingredients. When smooth, add the pineapple and juice and blend again.

Chill the mixture thoroughly and freeze according to your ice cream maker's directions. Scoop the frozen mixture into a cold bowl or shallow storage container. Keep frozen.

Mix the toasted coconut flakes and brown rice syrup together in a small bowl. Remove the sherbet from the freezer and drop "blobs" of the coconut/syrup mixture over the top of the sherbet. Swirl through the ice cream with a spoon, distributing it throughout the sherbet. Freeze until serving time. (You may have to leave it out at room temperature for a little while to soften it a bit before scooping. Or follow Real Simple magazine's advice: " Microwave on high [power level 10] in 10-second intervals, checking in between, until ice cream reaches desired consistency.")
 
 Nutrition Facts
Nutrition (per serving): 137.7 calories; 14% calories from fat; 2.3g total fat; 0.0mg cholesterol; 63.7mg sodium; 135.9mg potassium; 28.6g carbohydrates; 0.9g fiber; 24.7g sugar; 27.8g net carbs; 3.4g protein; 2.8 points. 



Enjoy!

  

4 comments:

Anna Kelley said...

I probably won't be making this anytime soon since I'm on a college student budget, but it is going in my files as my go-to vegan sherbet recipe! Yum! I might experiment with some banana for more tropical flavor too.

Claudia said...

This looks yummy! Quick question: Does the recipe call for an entire package of silken tofu? The "1/" implies to me that you're only using part of a package.

Bryanna Clark Grogan said...

Yes, it is 1 whole package, Claudia the 1/ is just to separate the number 1 from the 12.3!

Claudia said...

Thanks for confirming, Bryanna!