625 g (1 lb 6 oz) tofu
1 egg, separated
1/2 cup (100 g) 4 oz golden granulated sugar
90 ml (6 tbsp) Greek strained yogurt
few drops of vanilla essence
4 oz (100 g) raspberries a few raspberries, to decorate
1 egg, separated
1/2 cup (100 g) 4 oz golden granulated sugar
90 ml (6 tbsp) Greek strained yogurt
few drops of vanilla essence
4 oz (100 g) raspberries a few raspberries, to decorate
method
1. Drain excess liquid from the tofu.
2. Place in a blender or food processor with the egg yolk and 75 g (3 oz) of the sugar and blend until smooth.
3. Add the yogurt and vanilla essence and blend again briefly.
4. Pour the mixture into a freezer container and freeze for about 1 hour until beginning to set.
5. Meanwhile, press the raspberries through a nylon sieve to make a puree.
6. Whisk the egg white until stiff and gradually whisk in the remaining sugar.
7. Carefully fold in the puree.
8. Remove the tofu mixture from the freezer.
9. Gently swirl in the raspberry mixture to create a marbled effect.
10. Pour the mixture into a 900 g (2 lb) loaf tin and freeze until firm.
11. To serve, dip the tin in hot water, then invert on to a serving plate.
12. Slice and decorate with raspberries.
2. Place in a blender or food processor with the egg yolk and 75 g (3 oz) of the sugar and blend until smooth.
3. Add the yogurt and vanilla essence and blend again briefly.
4. Pour the mixture into a freezer container and freeze for about 1 hour until beginning to set.
5. Meanwhile, press the raspberries through a nylon sieve to make a puree.
6. Whisk the egg white until stiff and gradually whisk in the remaining sugar.
7. Carefully fold in the puree.
8. Remove the tofu mixture from the freezer.
9. Gently swirl in the raspberry mixture to create a marbled effect.
10. Pour the mixture into a 900 g (2 lb) loaf tin and freeze until firm.
11. To serve, dip the tin in hot water, then invert on to a serving plate.
12. Slice and decorate with raspberries.
serving amount
makes 12 slices
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