Iced Strawberry Dessert- vegan and sugar- free
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bVcJHmh7twhag-3m48zq0sWlsXcAPvoOtmF2byjBoR_8B6O5FYUTvs5x4G6mKER4pP4o84Hvp8TMXjaySUPu4rbuWwwYz72K-vQMkdk7-TkwaJFh6_w-hTzETtxtJ8NbqflQxeH5uHOL/s1600/article-refreshing_summer_drinks.jpg)
Shown not completely frozen; we couldn't wait, and ate it this way! |
450g medium-firm tofu
500g fresh ripe strawberries
2 tabs agave nectar
1 tab rice malt (or more agave nectar/ maple syrup if you can't get rice malt)
- Blend up the tofu until smooth.
- Clean the strawberries and add half of them to the blender with the syrup.
- Chop the other half of the strawberries and stir in.
- Freeze, or at least serve chilled if you can't wait that long!
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