Title: Pink Pony Sauce
Categories: Vegetarian Sauce
Yield: 5 Servings

1	tb	Water
8	oz	Silken tofu
1	ts	Freshly grated horseradish
1/3	c	Beets, grated
1/3	ts	Dry mustard
1	ts	Honey
2	ts	Olive oil

Place all ingredients in a blender. Puree on high until smooth and creamy.

Serve as a dipping sauce with turnip chips.

Per serving: 75 cal, 5 g prot, 22 mg sod, 3 g carb, 5 g fat, 0 chol, 107 mg calcium

From _Vegetarian Gourmet_, Winter 1992

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