Citrusy Tofu Sherbet

1/4 cup Korean citron honey or orange marmalade plus extra for topping
7 ounces silken or soft tofu
2 tablespoons lemon or lime juice
1 tablespoon {sugar}
1 cup soymilk
1 teaspoon {vanilla}
1/4 teaspoon fine-grain {sea salt} or kosher salt
 mint leaves for garnish (optional)
In a blender or food processor, add the citron honey or marmalade and tofu. Process the mixture until very smooth.

Add the lemon juice, sugar, soymilk, vanilla, and salt. Process again until completely blended.

Pour the sherbet mixture into the bowl of an ice cream maker and follow the manufacturer's instructions. Let chill for about one hour to set up.

Remove the sherbet from the freezer about 5 to 10 minutes before serving.

With a small ice cream scoop, scrape out 8 small balls of the tofu sherbet. Set two balls in each bowl and garnish with a sprig of mint and a teaspoon of the marmalade spooned over the top.

Ease of Preparation: Easy

Preparation Time: 40 min
plus 1 hr chill time

Servings: 4

Recipe By: Taekyung Chung and Debra Samuels

From:  The Korean Table
Used with permission of Tuttle Publishing

Nutrition Facts
As prepared, each serving contains 120 calories, 2g total fat, 0mg cholesterol, 190mg sodium, 21g total carbohydrate and 4g protein.