Apple Crisp with Vanilla Cream Sauce

My friend Ed brought this recipe to the Alumni Meeting. It was excellent.

Ed got this recipe from http://www.drmcdougall.com/ Newsletter archive.

Prep time:20 minutes
Cooking time: 40-50 minutes
Serves 9

Apple Crisp:

4 large firm apples, peeled and sliced
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/2 cup raisins or currents
3/4 cup Crape Nut Cereal
3/4 cup rolled oates
1/2 teaspoon cinnamon
1/2 cup maple syrup
2/3 cup apple juice
1 teaspoon cornstarch

Preheat oven to 350 degrees.

1-Place the apples in a bowl and toss with the lemon juice and cinnamon.
2-Place in a square sprayed glass pan and sprinkle with raisins or currents.

3-Mix the Grape Nuts, rolled oats and cinnamon in a seperate bowl. Stir in the maple syrup. Spread evenly over the apples.
4-Wisk the apple juice with the cornstarch until well mixed, then pour over the apples and topping. Bake 40-50 minutes or until apples are tender.

Serve warm or cold.

Vanilla Cream Sauce

Prep time: 5 minutes
Chilling time: 1 hour
Makes 1 1/2 cups

1 -12.3 ounce pkg. low fat silken tofu-firm
1/2 cup soy milk
1/3 cup Natural Golden Cane Sugar
1 Tablespoon pure vanilla extract

1-Place the tofu in a food processor and process until very smooth. Add remaining ingredients and blend until smooth and creamy.
2-Chill at least 1 hour before serving.
3-This may be prepared ahead and will keep in the refrigerator at least 5 days.

Thanks Ed. We really enjoyed this recipe.

Have a wonderful Labor Day Weekeend!!!