Word: tofutti
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Sure, once upon a time, they all used to scream for ice cream. But many Americans today are more likely to pine for the impossible: a tasty, low-cal, no-cholesterol, nondairy frozen delight-and make it all natural too, please. Only a dream, say cynics. Tofutti, says David Mintz. Bless you, say many converts who believe Mintz's Tofutti may be the answer. Indeed, Americans are licking up 40,000 gal. a week of his chilly concoction. Production has nearly doubled in the past month. Move over Frusen Gladje and frozen yogurt; this is the summer of Tofutti...
There is yet another newcomer to the frozen scene: tofutti. As its ungainly name suggests, it has a powdered soy base, no lactose, butterfat or cholesterol, and contains only 128 calories per 4-oz. scoop, vs. as much as 325 for a premium dairy ice cream and 280 for gelato. A sellout among celebs and fast-trackers from Manhattan to Honolulu, this noncream ice cream, which comes in five flavors, actually tastes good. Best of the batch: banana pecan...