Instructions: Its 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

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