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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