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* For best results, use the fresh (refrigerated) tofu, not aseptic-packed. Makes 1 1/2 cups. Drain the tofu in a fine-mesh strainer for 15 minutes. In a blender or food processor, puree the tofu until creamy, about 30 seconds. Add the cocoa powder, maple syrup, Grand Marnier, and the vanilla extract. Blend thoroughly, scraping down the sides of the container. Blend until the mixture is extremely smooth. Transfer to a well-sealed container and refrigerate at least 1 hour. Keeps for up to three days. NOTES : "This rich, velvety topping has a lovely sheen and makes an elegant dessert when spooned over small whole strawberries." [Lorna Sass] Alternatively, use this sauce over sliced fresh peaches, lowfat pound cake, or angel food cake. It can even be consumed alone, as a pudding. Recipe by: The New Soy Cookbook, Lorna Sass Posted to EAT-LF Digest by "Ellen C."
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|Serving Size: 1 Serving (344g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 20 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 282.6mg||10 %|
|Potassium 404.9mg||11 %|
|Total Carbohydrate 47.4g||14 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 45.3g|
|Protein 3.7g||5 %|
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Calories per serving: 235
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