Raspberry Tofu Cream Topping

 
1 - 12.3 oz. pkg. Mori-Nu silken style tofu, extra firm
1/4 cup raspberry juice
2 T. unbleached cane sugar
1 T. safflower oil
 

In a food processor or blender, combine all of the ingredients and puree for several minutes until smooth and creamy. Transfer to a glass or plastic container and store in the refrigerator. Serve as a topping for fruit, pies, and desserts.

Yield: 1 1/2 cups

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett