Light Sabayonbreakfast, sauces, vegan, vegetarian 1 cup cream sherry (optional*) 10 1/2 oz extra firm silken tofu 1/2 cup liquid fruitsource (r) 2 tablespoon canola oil 1 teaspoon 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 |
