Re: [CH] OTOT (Off Topic; On Tofu)

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Tofu protein made a decent Bavarian Cream as a replacement for the fat. 
Hmm.  It also works in ice cream.  This is in line with the low-fat frozen
yogurts that have a texture that almost approximates a regular ice cream. 
Gelled proteins give the parallel properties as fats.  This is worth more
experiments using tofu or yogurt.  I second the hab powder in the tofu ice
cream...with maybe apricots on the side...?  Peaches in the OF ice cream
sounded heavenly.

George Nelson

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