Tofu-Based Cookies-And-Cream

"Add water and stir!" - Okay, preparing this ice-cream may not be quite that easy, but there's really not a lot more to it! A blender, a spatula, and a mixing bowl is all you're gonna need and within mere minutes (plus freezing time) you will whip up a guilt-free dessert. And as an added bonus, it is surprisingly luscious, if not downright sensual. My death-defying test eater Tom stated, " This tastes like real ice-cream! You could have fooled me..." Mark my words: You will regret not having bought an industrial-sized ice-cream maker! ;-)

Ingredients (for 8 1/2-cup servings):

1 (12.3 oz.) 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 Oreo(-type) cookies, coarsely crumbled

Preparation (as I said, mere minutes plus freezing time):

1. Combine tofu, sugar, half-and-half, vanilla extract, and salt in a food-processor or blender; process until smooth.

2. Place mixture in a large mixing bowl. Fold in whipped topping.

3. Transfer mixture to an ice-cream maker and freeze according to manufacturer's instructions.

4. Spoon ice-cream into a freezer-safe container and thoroughly, but gently stir in crumbled cookies. Cover and freeze for an hour or until firm.

Garnish with a whole cookie and ... enjoy!