Heart&Stroke Health Check^TM Program

1.In a small saucepan bring water and sugar to boil over medium heat. Let cool completely,

2.Meanwhile, in food processor or blender puree blueberries. Add tofu and blend to combine. Add sugar mixture and pulse to combine.

3.Pour into an 8-inch (1.5 L) metal cake pan and freeze for at least 4 hours or until firm. Cut into chunks and in batches, place in food processor. Puree until smooth and scrape into airtight container and freeze until firm.

4.Serve immediately or freeze for up to 2 weeks. Place in refrigerator for 15 minutes to soften slightly before serving.

Makes about 5 cups (1.25 L) .

Storage: Can be kept in freezer for up to 1 week.

Berry Option: Use 3 cups (750 mL) sliced strawberries or raspberries for the blueberries.

Frozen Blueberry Option:

You can substitute 3 cups (750 mL) frozen blueberries for the fresh. Thaw blueberries slightly and puree with tofu and water mixture. Enjoy right away or freeze-you don’t have to puree the mixture again.

Ice Cream Machine Option:

If you have an ice cream machine, place mixture in it and process according to manufacturer’s instructions.