Cinnamon-Espresso Cream 10-06-15

Cinnamon-Espresso Cream

Ingredients

6 ounces silken tofu
2 tablespoons vegetable margarine
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
1 tablespoon arrowroot (see glossary) or cornstarch
1/2 cup soy milk
1/2 cup sugar
1/2 teaspoon instant coffee

Directions

In a food processor or blender, puree tofu, margarine, vanilla, and cinnamon until smooth. In a small bowl, dissolve arrowroot in 1/4 cup soy milk.

In a medium saucepan, combine remaining soy milk, sugar, and coffee. Heat until boiling. Slowly add arrowroot mixture, stirring constantly, as mixture thickens.

Remove from heat and whisk in tofu mixture. Mixture will seem very thick, but will relax a bit as it cools. Chill before serving. (Will keep, refrigerated, for up to a week.)

Makes 1-1/2 cups.

PER 1/4 CUP SERVING: 125 CAL (35% from fat), 2g PROT, 5g FAT, 18g CARB, 44mg SOD, 0mg CHOL, 1g FIBER