Guest guest Posted June 5, 2001 Report Share Posted June 5, 2001 Christian-Vegan-Cooking, bmlehman@m... wrote: Tofu Whipped Cream Source: Taste and See Yield: 1 1/2 cups 1 cup soft or silken tofu 1/4 cup pineapple juice 2 Tbsp. honey 1/2 cup coconut or Soyagen 1/4 tsp. salt 1 tsp. vanilla 1 Tbsp. lemon juice (optional) Blend smooth all ingredients. Refrigerate. Stores 3 -4 days. --- End forwarded message --- Quote Link to comment Share on other sites More sharing options...
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