Total Calories: 75
Yield: 1 1/3 cups
• Place the berries and apple juice in a saucepan, and cook a few minutes until soft.
• Pour into a blender. Add the stevia extract and honey. Blend until smooth. Return to the pan. (Keep aside 1/2 cup of the berry sauce.) Heat on medium-low.
• Mix the flour and cornstarch or arrowroot powder into the remaining 1/2 cup of sauce. Stir the flour mixture into the hot berry sauce. Bring to a boil, stirring until the mixture is thick and smooth. If using cornstarch, reduce the heat and simmer on low for 5 minutes longer to be sure the starch is cooked. Remove from heat and beat in the butter or margarine. Chill.
• Cream the tofu and the lemon juice in a blender. Fold the creamed tofu into the cooled filling.
VARIATION: Substitute any berry or fruit for the strawberries. Strain the seeds out of the berries by passing through a fine-mesh strainer after blending but before adding the starches.
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