Title: Bagel spread
 Categories: Sauce
      Yield: 2 Servings
 
    1/2 c  Low-fat tofu (frozen then
           -thawed; drained, and
           -pressed to remove as much
           -water as possible)
      1 tb Maple syrup (or to taste)
      1    -(up to)
      2    Cardamom pods; crack open
           -and use seeds only
           Cinnamon to taste
    1/8 c  Currants
           Water or low-fat soymilk for
           -blending
 
  Date: Fri, 7 Jun 1996 10:27:58 -0400 (EDT)
  
  From: "Judith E. Thomas"  I came up with
  this because I don't eat dairy and wanted something to put on my
  bagels :-)
  
  Put all but the currants in a blender and blend until smooth.  If it
  is not thick enough, you can add a mixture of cornstarch and water
  that have been heated and thickened to the mixture.  Add soymilk if
  it's too thick.  I always have the tofu in my freezer; it doesn't
  *have* to be frozen first, but it should be well drained.
  
  FATFREE DIGEST V96 #158
  
  From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM