Recipe - Pink Pony Sauce

1 tablespoon Water
8 ounce Silken tofu
1 teaspoon Freshly grated horseradish
1/3 cup Beets, grated
1/3 teaspoon Dry mustard
1 teaspoon Honey
2 teaspoon Olive oil

Place all ingredients in a blender. Puree on high until smooth and creamy.

Serve as a dipping sauce with turnip chips.

Per serving: 75 cal, 5 g prot, 22 mg sod, 3 g carb, 5 g fat, 0 chol, 107
mg calcium

From _Vegetarian Gourmet_, Winter 1992

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini