Light sabayon
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Recipe by: xaverd
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 c Cream sherry (optional*)
10 1/2 oz Extra firm silken tofu
1/2 c Liquid Fruitsource (R)
2 tb Canola oil
1 ts Vanilla extract
Try this variation of a French sauce as a topping on pancakes.
DIRECTIONS
==========
Heat sherry over medium heat until reduced by half.
Remove from heat and blend in remaining ingredients.
Serve warm.
Makes 3 cups
Per 1/4 cup: 98 cal, 2 g prot, 6 mg sod, 9 g carb, 4 g fat, 0 mg chol, 59
mg calcium
HINT: *If not using sherry, increase Fruitsource by 1/4 cup and heat all
ingredients until warm.
* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993)
* Typed for you by Karen Mintzias
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