Title: Tofu Whip
Categories: Sauce Dessert Vegetarian
Yield: 1 Servings

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

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

Source: Recipes from an Ecological Kitchen by Lorna J. Sass ISBN: 0-688-10051-1 Typed for you by Karen Mintzias

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