| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Sauces, Desserts, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Firm or extra-firm tofu drained & cut into chunks |
| 1/4 |
c |
Maple syrup |
| 1 |
tb |
Vanilla |
| 1 |
tb |
Water, or more, optional |
INSTRUCTIONS
It's light, fast, and a perfect complement to pies, puddings, and fruit
compotes. Tofu Whip can be stored in the refrigerator for up to 1 week; if
the mixture separates, blend it thoroughly before using. The recipe may be
cut in half.
In a food processor or blender, blend all of the ingredients until very
creamy, adding water if needed to achieve a whipped cream consistency.
Refrigerate until needed.
VARIATION: Instead of maple syrup, try 3 to 4 tablespoons of
fruit-sweetened preserves and some finely minced citrus peel. Choose the
fruit and citrus flavors to complement the dessert.
Makes about 2 cups
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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