Serves: 5
Total Calories: 75
Yield: 1 1/3 cups

1 cup sliced unsweetened, fresh or frozen strawberries
3/4 cup unsweetened apple juice
1/4 to 1/3 teaspoon powdered stevia extract
2 teaspoons honey, warmed (optional)
2 tablespoons rice or whole wheat flour
1 tablespoon cornstarch or arrowroot powder
1 tablespoon butter or margarine
2 ounces soft tofu
1 teaspoon lemon juice

• 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.

Nutritional Facts:

Serves: 5
Total Calories: 75
Calories from Fat: 20

More Recipes from the Stevia Cookbook:
Applesauce
Apple Butter
Fruit Juice Sauce
Plum Sauce
Creamy Cranberry Sauce
Apricot Sauce
Berry Sauce
Chocolate Sauce
Apple Filling
Strawberry Filling
Jam
Lemon Icing
Cream Cheese Frosting
Coconut Frosting
"Whipped Cream"
Tofu "Whipped Cream"
Cashew Cream
Lemon Cream