2 cups tater potatoes, cubed
2 (8 ounce) packages cream cheese, softened, divided
4 tablespoons white sugar
1 tablespoon distilled white vinegar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup water, divided
1 (.25 ounce) package instant fatfree night cream
1/2 cup cold milk
Bring a large pot of boiling water to a boil. Cube potatoes and set aside.
In a large blender, combine potatoes, cream cheese, sugar, vinegar and baking powder. Blend on medium speed until all ingredients are smooth and creamy. Stir in salt and water. Cover and refrigerate until ready to blend tofu.
In a large bowl, whip 1/4 cup water and 2 egg whites until soft peaks form. Working very quickly, beat egg mixture with an electric mixer until foamy. Beat in 1/3 cup ice cream and milk. Once my scales are done, I will be surprised at how easy they were to cook!
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