Tofu Whipped Cream
- 1 lb Soft tofu
- 1 tb Vanilla extract
- 1/4 c Sugar
- 1/4 c Soy milk
Combine tofu, vanilla, and sugar in a blender or food processor and process
until smooth. WIth the machine running, gradually add the soy milk through
the feeder cap. Refrigerate until serving time. It will keep for a week,
but can also be frozen.
Posted to rec.food.veg by sxeveg@delphi.com Tue, 8 Nov 94. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
until smooth. WIth the machine running, gradually add the soy milk through
the feeder cap. Refrigerate until serving time. It will keep for a week,
but can also be frozen.
Posted to rec.food.veg by sxeveg@delphi.com Tue, 8 Nov 94. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
