Soy Whipped Cream Maple syrup is a must for this recipe. It is the key to the flavor. This can be used on anything that you would ordinarily put whipped cream on. Makes about 2 cups.
	Ingredients: 10 ounces firm tofu 1/2 teaspoon sea salt 1/2 cup low-fat vanilla soy milk 6 tablespoons maple syrup
	Instructions: 1. Cut the tofu in small pieces and place in a food processor. Add the soy milk, salt and maple syrup. Process until smooth. Refrigerate for 1 hour before serving. Store in the refrigerator for up to 3 days in an airtight container.

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