A great way to get your day started is using this no-dairy, smooth and not-too-sweet spread, which is similar to cream cheese, on a bagel or slice of toast. All of these nondairy ingredients combine to make a creamy, delicious spread. For a lite-bite afternoon snack try it on crackers with sliced apples or pears.
1/3 cup raisins or currants
1/2 cup very hot water
1/2 pound firm tofu
1/4 cup plain or vanilla soy yogurt
1/2 cup pure maple syrup
1/2 teaspoon cinnamon
1 tablespoon tahini
2 teaspoons pure vanilla extract
2 teaspoons all-purpose flour
1/3 cup chopped walnuts
Preheat the oven to 350 degrees. Lightly grease a 1-quart baking dish or casserole dish.
Place the raisins or currants in a small bowl and pour the hot water over them. Set them aside to soak for a few minutes while you work on the next step.
Blend the tofu, soy yogurt, maple syrup, cinnamon, tahini, vanilla, and flour together in a food processor.
Drain the soaked raisins and chop them into small pieces.
Add the raisins and walnuts to the tofu mixture and blend well.
Pour the tofu mixture into the prepared baking dish and bake, uncovered, for 40 minutes, or until set. Cool completely before serving. This mixture keeps in the refrigerator for up to 3 days.
For a stronger maple flavor, add 1/2 teaspoon maple extract or use a darker syrup.
Maple Nut Spread
For a simple, light spread with only 30 calories per tablespoon try this easy option. It´s great on bagels, toast, waffles and muffins.
8 oz reduced-fat spreadable cream cheese
3 tablespoons maple syrup
1/8 teaspoon ground cinnamon
¼ cup of finely chopped and toasted walnuts
Beat the cream cheese, syrup and cinnamon in a large bowl until smooth.
Chill until serving.