Yield: 12 Servings
|1 cup||Cream sherry (optional)|
|10 ounces||Extra firm silken tofu|
|½ cup||Liquid Fruitsource (r)|
|2 tablespoons||Canola oil|
|1 teaspoon||Vanilla extract|
Date: Sun, 25 Feb 1996 21:34:46 -0800 From: n7luf@... (Larry Carbaugh) Try this variation of a French sauce as a topping on pancakes. 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) MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #58
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .