VANILLA CREAM SAUCE
Preparation Time: 5 minutes
Chilling Time: 1 hour
Servings: makes 1 ½ cups
1 12.3 ounce package low fat silken tofu (firm)
½ cup soymilk
1/3 cup Natural Golden Cane Sugar
1 tablespoon vanilla extract
Place the tofu in a food processor and process until very smooth. Add remaining ingredients and blend until smooth and creamy. Chill before serving.
My husband hates naked pumpkin pie, so I threw this together using what I had on hand. I only had extra firm silken tofu and I used sucanat. The sauce had great flavor, but because of the sucanat, it was tan colored--not too appealing in the color department as foods go. The extra firm tofu made it a little thicker than I think it's supposed to be. Next time, I'll follow the recipe a bit more closely.
The important thing is, the hubby liked it and will eat it again. 8-)