2 teaspoons kosher gelatin
1/4 guava or other tropical fruit juice
1/4 cup honey
2-1/4 cups vanilla soy milk
1 cup mashed bananas (2 medium bananas)
1 teaspoon vanilla
1/4 cup finely shredded coconut
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring
occasionally, until gelatin is dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together honey and
2 cups soy milk. Cook until just hot, stirring
frequently; remove from heat. Add softened gelatin
to hot milk mixture, stirring until gelatin is completely
dissolved. Stir in remaining soy milk, bananas, and
vanilla; let cool, cover, and refrigerate until very
3. Spoon chilled mixture into the canister of an ice
cream maker and freeze according to manufacturer's
directions, adding coconut halfway through freezing
Makes about 1 quart.
V PER 1/2 CUP SERVING: 156 CAL (34% FROM FAT), 3g PROT, 6g
FAT, 22g CARB, 44mg SOD, 0mg CHOL, 2g FIBER.