Mock whipped cream *low-fat*
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -diane crhn32b | ||
| 8 | ounces | Fresh soft TOFU;drained well |
| 2 | tablespoons | Maple syrup; or to taste |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Orange rind; grated |
| x | Dash freshly grated nutmeg | |
| 19 | xes | *Calories |
| *gm Protein | ||
| ½ | x | *gm Fat |
| *gm Carbo | ||
| x | *mg Chol | |
| *mg Sodium | ||
| x | *gm Fiber | |
Directions
USE WITH PUMPKIN SPICE CAKE
DATA PER TBSPOON
Puree all ingredients in a blender or food processor until very smooth and creamy. Adjust sweetener to taste. Cover and chill 20 minutes before serving.
Makes about 1 cup.
SOURCE: Vegetarian Times Mag, Dec '92 Mary Carroll, author The No Cholestrol (No Kidding) Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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