|1 pounds||Fresh or frozen blackcurrant|
|3 tablespoons||Liquid sweetener|
|3 tablespoons||Cassis sirop|
|5 ounces||Silken tofu|
Reserve a few blackcurrants to decorate. Put the remainder in a pan with the sweetener & simmer over very low heat until the juice runs.
Puree in a blender with the sirop & tofu.
Pour into four individual serving glasses & chill. Garnish with reserved blackcurrants.
NOTE: Cassis Sirop is a blackcurrant flavouring used quite often in drinks. Use Ribena if you can't get it.
Pamela Westland, "Fruit" From: Mark Satterly (Cooking) Submitted By LINDA SHORT On 09-01-95
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