Light sabayon

Yield: 12 servings

Measure 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

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

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