How to make it

  • Pour milk into large metal or ceramic bowl.
  • Freeze about 1 hr to a frozen slush.
  • With electric mixer, beat 5 mins on high until stiff peaks form.
  • In blender or processor, combine tofu, 1/3 c sugar, and lemon juice. Stir in lemon peel.
  • Stir tofu mix into whipped milk and beat on low until well blended.
  • Chill in freezer 1/2 hr. Process raspberries and 1/4 c sugar to smooth puree. Pour over tofu/milk mix and stir just enough to create swirls.
  • Return to freezer 4-6 hrs or until firm.
  • If desired, garnish with fresh mint.

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