Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 These both sound very good and easy to make. Let us know what you think of them if you try making either one. Thanks for posting these, Angela. Here is another one. [also untried, but sounds easy, delicious, and foolproof] Tofu Whipped Cream By: Simply Heavenly, the monastery vegetarian cookbook. page: 75 1 1/2 cup tofu 3 Tbs. maple syrup 1/8 tsp. sea salt 1/2 tsp. vanilla 1 Tbs. corn oil Puree in a blender until smooth. Chill. ~ pt ~ The greatest of faults, I should say, is to be conscious of none. ~ Thomas Carlyle, writer (1795-1881) ~~~*~~~*~~~*~~~> , Angela <angelaamy2001> wrote: > Hey Gary, pumpkin pie's my all time fav too. whipped cream alternatives- > I haven't tried these recipes yet but am sure they'll be good. you can omit the oil to reduce calories, will only slightly change the texture. they're from TOFU Cookery by Louise Hagler > > blend in a blender until smooth and creamy > 1/2 lb. soft tofu > 1/4 cup oil > 1/4 cup confectioners sugar > 1/2 tsp. lemon juice > 1/8 tsp salt > 1tsp. vanilla > chill and serve as you would whipped cream > makes 1 1/2 cups > > > blend in a blender until smooth and creamy > 1/2 lb soft tofu > 1/2 tbsp.lemon juice > 1/4 cup oil > 2 tbsp honey > 1/2 tsp vanilla > 1/4 tsp. salt > chill and serve as you would whipped cream > makes 1 1/2 cups Quote Link to comment Share on other sites More sharing options...
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