 |
| This was made with a frozen three-berry mixture. |
) works just fine with this, so you don’t need an electric
one, though that works fine, too. You could also freeze the mixture in ice pop molds
.
BRYANNA’S EASY BERRY FROZEN “SOYGURT”
Makes about 5 cups
This recipe is definitely a "keeper"!
This recipe is definitely a "keeper"!
1 lb. medium-firm tofu, drained and crumbled (or use 1 1/3 [12.3 oz.] boxes extra-firm silken tofu
)
)
1/2 cup nondairy milk
3/4 cup light unbleached organic sugar
(or sugar-free sweetener of your choice)
(or sugar-free sweetener of your choice)
3 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
a pinch salt
*2-3 tablespoons vodka, rum, brandy or orange, lemon or berry liqueur
*AND/OR 1 tablespoon Instant ClearJel
(see info about this below) OR 3/8 teaspoon Xanthan gum or Guar gum
(see info about this below) OR 3/8 teaspoon Xanthan gum or Guar gum
(*These 2 ingredients are optional but recommended [one or both] because they help prevent the mixture from freezing rock-hard, and the liquor also adds flavour.)
3 cups frozen berries (I used a 3-berry mix of raspberries, blueberries and Marion berries from Costco)
NOTE: If you don’t have a heavy-duty blender (such as a VitaMix
) that will puree the berry seeds so that you can’t discern them, you’ll have to first puree the frozen fruit in a blender or food processor and then press the mixture through a sieve to leave the seeds behind. (Using a manual mouli or food mill
with the finest holes might work too.) Set it aside in the refrigerator.
) that will puree the berry seeds so that you can’t discern them, you’ll have to first puree the frozen fruit in a blender or food processor and then press the mixture through a sieve to leave the seeds behind. (Using a manual mouli or food mill with the finest holes might work too.) Set it aside in the refrigerator.
Place all of the ingredients EXCEPT the fruit in a blender and blend until VERY smooth. Add the frozen berries (either whole, or pureed--see Note above—depending on the strength of your blender) and blend well again until the mixture is smooth.
Quickly scrape the cold mixture into your ice cream machine and follow the directions for your machine. (We ate some of it straight out of the machine—if you close up the machine and just let the mixture sit for 1/2 an hour or so, it will further firm up.)
Scoop the frozen “soygurt” or what you have left!) into a 1-quart (or two 1-pint) freezer container, cover, and freeze for a couple of hours before serving.
Nutrition Facts (Analysed according to a yield of 5 cups/10 servings; made with medium-firm tofu, soymilk; and Instant ClearJel, but no liquor)
, but no liquor)
Nutrition (per 1/2 cup serving): 123.3 calories; 17% calories from fat; 2.6g total fat; 0.0mg cholesterol; 38.0mg sodium; 102.2mg potassium; 22.4g carbohydrates; 1.5g fiber; 19.4g sugar; 21.0g net carbs; 4.2g protein; 2.4 points.
Cooking Tips
A while ago, I started playing with my gelato recipe from my book "Nonna's Italian Kitchen
". I wanted to make it richer-tasting, easier to make, and with more servings. One of the things I did was to use Instant Clearjel® instead of the cooked tapioca flour mixture that I generally use (tapioca thickens the mixture instead of eggs, and it has better mouth feel than cornstarch). This eliminates cooking the starch mixture, which means the whole thing takes less time and it doesn't take so long to chill the gelato mixture before freezing. Another option is xanthan gum or guar gum, and I have given the amounts in the recipe.
". I wanted to make it richer-tasting, easier to make, and with more servings. One of the things I did was to use Instant Clearjel® instead of the cooked tapioca flour mixture that I generally use (tapioca thickens the mixture instead of eggs, and it has better mouth feel than cornstarch). This eliminates cooking the starch mixture, which means the whole thing takes less time and it doesn't take so long to chill the gelato mixture before freezing. Another option is xanthan gum or guar gum, and I have given the amounts in the recipe.
INSTANT CLEARJEL® NOTES AND SUPPLIERS (Updated July 2019)
In this recipe, DO NOT use the regular Clearjel® meant for making jam and pies and needs to be cooked. Instant Clearjel® does NOT need to be cooked. It is carried on amazon.com, hoosierhillfarm.com, barryfarm.com, nuts.com and King Arthur Flour for US customers (Nichols Nursery labels theirs non-gmo.]. It has been available in Canada primarily from baking supply wholesalers, but, good news for Canadians--amazon.ca finally carries Instant Clearjel®! (Make sure you add a note to your order specifying that you want INSTANT Clearjel®.) Gourmet Warehouse in Vancouver, BC carries it, too, and they do mail order.
For information about this thickener, see:https://recipes.fandom.com/wiki/Instant_Clearjel%C2%AE
Read about another instant thickener that I haven't tried yet below, called Ultra-Gel:
https://www.pickyourown.org/ClearJel.htm Of their product, they say:
"Ultra Gel is a gluten-free, non-GMO cornstarch that can be added directed to any liquid, hot or cold, for instant thickening."
In this recipe, DO NOT use the regular Clearjel® meant for making jam and pies and needs to be cooked. Instant Clearjel® does NOT need to be cooked. It is carried on amazon.com, hoosierhillfarm.com, barryfarm.com, nuts.com and King Arthur Flour for US customers (Nichols Nursery labels theirs non-gmo.]. It has been available in Canada primarily from baking supply wholesalers, but, good news for Canadians--amazon.ca finally carries Instant Clearjel®! (Make sure you add a note to your order specifying that you want INSTANT Clearjel®.) Gourmet Warehouse in Vancouver, BC carries it, too, and they do mail order.
For information about this thickener, see:https://recipes.fandom.com/wiki/Instant_Clearjel%C2%AE
Read about another instant thickener that I haven't tried yet below, called Ultra-Gel:
https://www.pickyourown.org/ClearJel.htm Of their product, they say:
"Ultra Gel is a gluten-free, non-GMO cornstarch that can be added directed to any liquid, hot or cold, for instant thickening."
or extra-firm silken tofu
(or 2/3 cup roasted unsalted peanuts)
OR Sriracha
hot sauce, or more to taste
and sauté the peppers to soften a little, but not brown, over medium heat. Add the sugar and a few tablespoons of water. Cover and cook until the peppers are soft and the water evaporated.
or food processor
and blend until very smooth. 
(Peruvian yellow hot pepper) paste OR Sriracha
(soft wheat, if possible), soaked in 4 cups water overnight, and then cooked in the soaking water until tender (50 to 60 minutes) 
(aji amarillo) or rocoto
or habañero
chile 
or roasted
red chili peppers, seeded, and sliced into strips (or roasted red bell pepper
) 
or kalamata olives 
until slightly golden. Add the quinoa to the boiling water in a 1 qt. saucepan along with the salt. Bring to a boil, then turn down and cook, covered, for 15-20 minutes, or until the water is absorbed. Let stand off the heat for 10 minutes. Transfer the quinoa to a bowl and chill. 
Not a great picture, but a great soup!
Soy Curls soaking, and a jar of dried wild mushrooms
Fresh mushroom slices and soaked dried wild mushrooms.
