Bagel spread

Yield: 2 Servings

Measure Ingredient
½ cup Low-fat tofu (frozen then thawed; drained, and pressed to remove as much water as possible)
1 tablespoon Maple syrup (or to taste) (up to)
2 Cardamom pods; crack open and use seeds only
Cinnamon to taste
⅛ cup Currants
Water or low-fat soymilk for blending

Date: Fri, 7 Jun 1996 10:27:58 -0400 (EDT) From: "Judith E. Thomas" <jethomas@...> I came up with this because I don't eat dairy and wanted something to put on my bagels

:-)

Put all but the currants in a blender and blend until smooth. If it is not thick enough, you can add a mixture of cornstarch and water that have been heated and thickened to the mixture. Add soymilk if it's too thick. I always have the tofu in my freezer; it doesn't *have* to be frozen first, but it should be well drained.

FATFREE DIGEST V96 #158

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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