Cookies-and-Cream Ice Cream

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

• 1  (12.3-ounce) package reduced-fat firm tofu, drained
• 1/2  cup  sugar
• 1/2  cup  half-and-half
• 1  teaspoon  vanilla extract
• 1/4  teaspoon  salt
• 2  cups  frozen fat-free whipped topping, thawed
• 10  cream-filled chocolate sandwich cookies (such as Oreos), crushed
• 8  cream-filled chocolate sandwich cookies (such as Oreos (optional)

Preparation

Combine first 5 ingredients in a food processor or blender; process until smooth. Place tofu mixture in a large bowl. Fold in whipped topping. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Stir in crushed cookies during last 5 minutes of freezing. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with a whole cookie, if desired.

Nutritional Information

Calories:

184 (25% from fat)

Fat:

5.2g (sat 1.8g,mono 1.9g,poly 0.6g)

Protein:

3.8g

Carbohydrate:

29.3g

Fiber:

0.4g

Cholesterol:

6mg

Iron:

0.7mg

Sodium:

307mg

Calcium:

31mg