Tofu Whipped Cream

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Tofu Whipped Cream

Source: Taste of Health

 

Here's one that doesn't use very much oil. . .

 

This keeps well in the refrigerator for 5 - 6 days. Try it with

fresh or frozen fruit to make a fruited cream, or layer with granola

to make a great parfait!

 

1 cup firm, silken Lite Mori-Nu tofu

1/2 tsp. lemon juice

1 Tbs. plus 1 1/2 tsp. canola oil

1/8 tsp. salt

2 tsp. water

1 1/2 tsp. pure vanilla

2 Tbs. honey (or alternative)

 

In a blender blend all ingredients until smooth. Refrigerate for 2

hours to give the whipped cream a rich flavor.

 

No serving or calorie info. listed.

 

 

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