1 c  Cream sherry (optional*)

 10 1/2 oz Extra firm silken tofu

    1/2 c  Liquid Fruitsource (R)

      2 tb Canola oil

      1 ts Vanilla extract

  Try this variation of a French sauce as a topping on pancakes.
  DIRECTIONS ========== Heat sherry over medium heat until reduced by half.
  Remove from heat and blend in remaining ingredients.
  Serve warm.
  Makes 3 cups
  Per 1/4 cup: 98 cal, 2 g prot, 6 mg sod, 9 g carb, 4 g fat, 0 mg chol, 59
  mg calcium
  HINT: *If not using sherry, increase Fruitsource by 1/4 cup and heat all
  ingredients until warm.
  * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for
  you by Karen Mintzias