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Mango And Banana Tofu 'Ice Cream' with Raspberry Fruit Leather

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)768.6903
Energy (kCal)43003.6148
Carbohydrates (g)10424.2692
Total fats (g)293.502
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blend together the tofu, bananas and mango until smooth. | 2. Heat glucose syrup slightly. | 3. Stir into blended ingredients. | 4. Finely grate the orange, squeeze the juice, and add to the mixture. | 5. Freeze in an ice-cream maker, according to manufacturer's instructions. | 6. If ice-cream machine is unavailable, freeze the mixture in a bowl, allow to semi-freeze and beat again with electric beaters. | 7. Allow to freeze again until firm and beat again. | 8. Serve with raspberry leather and fresh fruits of your choice. | 9. To prepare the raspberry fruit leather, blend the raspberries and sieve through a fine strainer. | 10. If adding sugar to sweeten, add to the puree and heat until the sugar is dissolved. | 11. Spread in a thin layer on a silpat (silicon baking sheet available in speciality baking stores). | 12. Place on a baking tray. | 13. Allow to dry in a low oven with the door ajar. | 14. Leave until the raspberry fruit leather can be peeled off the silpat- approximately 6 hours or overnight. | 15. Tear or cut into pieces to serve. | 16. Store in an airtight container for upto 1 week. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    silken tofu 200 2664.8523 79.3786 272.1551 141.7475
    mango pulp 300 - - - -
    sugar syrup 150 g 27.0 6.75 0.0 0.0
    orange 1 1.7625 0.4406 0.0352 0.0045
    banana 200 40050.0 10278.0 490.5 148.5
    raspberry 500 g 260.0 59.7 6.0 3.25
    sugar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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