Vegan Recipes - Desserts

Bryanna's Pineapple Sherbert Pops

By Bryanna Clark Grogan

These cool, sweet, creamy treats are perfect for a hot summer day.

Ingredients:

1 box firm or extra-firm SILKEN tofu (12.3 ounces)
1/3 cup light unbleached or white beet sugar
4 teaspoons lemon juice
3/4 teaspoon vanilla
19 ounces can unsweetened crushed pineapple in juice (with juice)
1/4 teaspoon coconut extract

Blend until smooth and freeze solid in popsicle molds. Makes about 18 small popsicles

Bryanna Clark Grogan is the author of eight popular vegan cookbooks, including vegan bestseller Nonna's Italian Kitchen and is co-author of several others. She writes the popular subscription newsletter, The Vegan Feast, and maintains a vegan cooking blog. She has devoted 40 years to the study of cooking and nutrition, the last 20 to vegan cooking. Visit her website www.bryannaclarkgrogan.com.

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