Categories: Sauces, Breakfast, Vegetarian 
      Yield: 12 servings 
  
      1 c  Cream sherry (optional*) 
 10 1/2 oz Extra firm silken tofu 
    1/2 c  Liquid Fruitsource (R) 
      2 tb Canola oil 
      1 ts Vanilla extract 
  
  Try this variation of a French sauce as a topping on pancakes. 
   
  DIRECTIONS ========== Heat sherry over medium heat until reduced by half. 
   
  Remove from heat and blend in remaining ingredients. 
   
  Serve warm. 
   
  Makes 3 cups 
   
  Per 1/4 cup: 98 cal, 2 g prot, 6 mg sod, 9 g carb, 4 g fat, 0 mg chol, 59 
  mg calcium 
   
  HINT: *If not using sherry, increase Fruitsource by 1/4 cup and heat all 
  ingredients until warm. 
   
  * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for 
  you by Karen Mintzias