Tofu Whip

1 lb Firm or extra-firm tofu

- drained & cut into chunks 1/4 c Maple syrup

1 tb Vanilla

1 tb Water, or more, optional

It's light, fast, and a perfect complement to pies, puddings, and fruit compotes. Tofu Whip can be stored in the refrigerator for up to 1 week; if the mixture separates, blend it thoroughly before using. The recipe may be cut in half. In a food processor or blender, blend all of the ingredients until very creamy, adding water if needed to achieve a whipped cream consistency. Refrigerate until needed. VARIATION: Instead of maple syrup, try 3 to 4 tablespoons of fruit-sweetened preserves and some finely minced citrus peel. Choose the fruit and citrus flavors to complement the dessert. Makes about 2 cups