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PUMPKIN TOFU CREAM

Servings: 8

Courtesy of Solae, LLC

Ingredients
1 pkg Mori-Nu Silken Lite Firm Tofu
1 15 oz. can pumpkin puree
3/4 cup vanilla soymilk
3/4 cup frozen orange-pineapple juice concentrate, thawed
1 cup apricot jam
2 Tbsp. brown sugar
1 tsp. pumpkin pie spice
5 Tbsp. cornstarch

Method
Place all the cream ingredients in a food processor (or blender) workbowl fitted with the metal chopping blade. Process to puree; stop the processor occasionally to scrape down the sides of the workbowl with a spatula until all ingredients are thoroughly mixed. Scrape ingredients into a 3-quart covered casserole. Microwave covered on HIGH for 10 minutes, stopping to whisk the cream at 3 minute intervals. Microwave uncovered an additional 4 minutes on HIGH, whisking halfway through the cooking time. Place a piece of plastic wrap directly on top of the cream to prevent a skin from forming, and let stand covered to reach room temperature. Leave in the covered casserole, or spoon into individual ramekins covered tightly with plastic wrap before refrigerating. The Pumpkin Cream thickens further as it chills. Allow a minimum of 3 hours to overnight in the refrigerator before serving for best results.

Nutritional Facts
*Calories:* 225	*Fat:* 1g	*Carbohydrates:* 49g
*Sodium:* 225mg	*Cholesterol:: 0mg*	*Protein:* 7.5g