| 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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