Cranberry Salad
12 oz fresh or frozen cranberries
1 whole fresh pineapple, chopped
1 Cup grapes, cut in half
1 Cup apple, chopped
1 Cup chopped pecans
2 Cups tofu whipped cream (see recipe below)
Process cranberries in food processor until well chopped. Add to a large mixing bowl. Add half of chopped pineapple to the processor and process until smooth. Add to the cranberries and mix. Fold in the rest of the chopped pineapple to the cranberry mixture. Cover and chill for several hours.
Just before serving, fold in the rest of the fruit, nuts and tofu whipped cream.
Tofu Whipped Cream
10.5 oz soft organic tofu (1 package of Mori Nu brand)
1/3 C vegetable oil
1/4 C unbleached sugar
3/4 tsp lemon juice
1/8 tsp salt
2 tsp vanilla extract
Blend all ingredients in food processor or blender until smooth. Chill until ready to use.