| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg10 |
4 |
servings |
INGREDIENTS
| 12 |
oz |
Soft silken tofu |
| 1 |
ts |
Canola oil |
| 1 |
tb |
Fresh lemon juice |
| 1 1/2 |
ts |
Honey |
| 1/2 |
ts |
Salt substitute; optional |
INSTRUCTIONS
Using a food processor or blender, process all ingredients until completely
mixed and smooth. Set aside.
May be made 24 hours ahead. Use like sour cream, but avoid high
temperatures when cooking. See Mushroom Stroganoff: LLUMC
Recipe appeared in Loma Linda University Medical Center, "A Healthy
Tomorrow," a Community Health Newsletter, May 1999. Recipe by Susan Lewis,
MPH, RD, Cardiac Dietitian.
Per serving: 66 Calories (kcal); 3g Total Fat; (45% calories from fat); 4g
Protein; 5g Carbohydrate; trace Cholesterol; 4mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other
Carbohydrates
Recipe by: Heart Healthy Food: Susan Lewis
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