| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | French | Dessert | 12 | Servings |
INGREDIENTS
| 1 | c | Cream sherry (optional) |
| 10 | oz | Extra firm silken tofu |
| 1/2 | c | Liquid Fruitsource (r) |
| 2 | tb | Canola oil |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
Date: Sun, 25 Feb 1996 21:34:46 -0800 From: n7luf@tscnet.com (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 1/4 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 1/4 cup and heat all ingredients until warm. * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #58 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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