Yield: 12 servings
|1 cup||Cream sherry (optional*)|
|10½ ounce||Extra firm silken tofu|
|½ cup||Liquid Fruitsource (R)|
|2 tablespoons||Canola oil|
|1 teaspoon||Vanilla extract|
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.
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