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WW Points (new system): 1 point

As a comparison:

A similar-sized Wendy’s vanilla Frosty will have 400 calories, 10 grams fat, 65 grams carbohydrates and… 56 grams of sugar! This recipe yields around 3 cups, so the nutritional info above is per cup.

Substitution Notes:

For the tofu: You have a few options, but please note that these are just ideas I had; I’ve not personally tried them.

  1. The first option is to replace the cup of tofu with 1 cup of Thai coconut meat.
  2. Option two is to soak 1 cup cashews overnight, discard the soaking liquid, and use the soaked cashews in place of the tofu.
  3. Option 3: Make the Voluminous Ice Cream recipe instead, and simply thaw it longer/blend it longer to make a shake instead of ice cream.
  4. Perhaps vanilla “yogurt” would work, but maybe omit the lemon juice in the recipe if you try this experiment, as yogurt is much more tangy than tofu.
  5. Finally, I recommend MoriNu silken firm for this recipe, as it has a different texture (and, many say, less of an aftertaste) than refrigerated tofu. But you can definitely try using regular silken tofu and see how it goes!

Other substitutions: I haven’t tried the recipe any other way than written, so I can’t say for sure how any substitutions or omissions will taste. However, I would *think* you could omit the lemon juice. If you’re using the stevia, I recommend NuNaturals as the best, as all the other stevia brands I’ve tried leave an aftertaste. 2 packets NuNaturals stevia is equal to 1 tsp of their powder or 1/16 tsp uncut pure extract (the one without maltodextrin).