By Cathe Olson
Vegetarian or vegan, this is rich and delicious on cakes, pies, and fruit crisps.
2 cups plain yogurt or 16 ounces silken tofu
1 tablespoon maple syrup
1 teaspoon pure vanilla or almond extract
4 cups sliced strawberries
If using yogurt, place yogurt, maple syrup, and vanilla or almond extract in bowl. Mix until smooth. If using tofu, place tofu, maple syrup, and vanilla or almond extract in blender or food processor. Blend until smooth. Add a little milk (dairy or non-dairy) if it is too thick. Refrigerate topping if not serving immediately.
Variations: Strawberry-Banana Almond Shortcake: Substitute 2 cups sliced bananas for 2 cups sliced strawberries Peach Almond Shortcake: Substitute 2 cups sliced peaches for strawberries Peach-Blackberry Almond Shortcake: Substitute 2 cups sliced peaches and 2 cups blackberries for strawberries Mixed Berry Almond Shortcake: Substitute 4 cups mixed berries (raspberries, blackberries, blueberries, strawberries, etc.) for strawberries