An excellent dairy free / vegan accompaniment for fresh summer fruit desserts.  This creatively creamy recipe comes from Jennifer Raymond's cookbook "The Peaceful Palate: Fine Vegetarian Cuisine ".  The 5 stars her book received from all 12 reviewers on Amazon, tells us that this sample recipe will likely be a winner.

Makes: 1 cup

Ingredients:

• Half 10.5-ounce package silken soft tofu
• 1 Tablespoon apple juice concentrate
• 2 teaspoons barley malt powder
• 1/2 cup vanilla rice drink
• 1 Tablespoon arrowroot powder
• 1 teaspoon vanilla extract
• 1 teaspoon maple syrup

Directions:

• Combine tofu, apple juice concentrate, barley malt powder, and 1/4 cup rice milk in blender. Blend until tofu is thoroughly smooth.
• In a small bowl combine the remaining 1/4 cup rice milk and the arrowroot. Stir until smooth.
• Pour blended tofu mixture into a saucepan and heat over medium heat for about 1 minute. Stir in arrowroot mixture and heat until mixture is thickened. Remove from heat and add maple syrup and vanilla. Stir until well combined.
• Use hot, warm, or cold over fresh fruit or cake.

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