Light sabayon
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cream sherry (optional*) |
| 10½ | ounce | Extra firm silken tofu |
| ½ | cup | Liquid Fruitsource (R) |
| 2 | tablespoons | Canola oil |
| 1 | teaspoon | Vanilla extract |
Directions
Try this variation of a French sauce as a topping on pancakes.
DIRECTIONS ========== Heat sherry over medium heat until reduced by half.
Remove from heat and blend in remaining ingredients.
Serve warm.
Makes 3 cups
Per ¼ cup: 98 cal, 2 g prot, 6 mg sod, 9 g carb, 4 g fat, 0 mg chol, 59 mg calcium
HINT: *If not using sherry, increase Fruitsource by ¼ cup and heat all ingredients until warm.
* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias