Salad

1 fresh mango, peeled and sliced into bite sized pieces
1/cantaloupe, peeled and sliced into bite sized pieces

1/2 honeydew, peeled and sliced into bite sized pieces

Strawberry Sauce:

1 1/2 cups fresh strawberries, or partially thawed frozen strawberries
1 tablespoon lemon juice
1/4 cup maple syrup
Methods:

Place mango and melon pieces in a large serving bowl. In a blender,
blend strawberries with lemon juice and sugar until smooth. Drizzle
sauce over fruit salad and serve.

1/2 lb. of soft tofu
1/4 cup of soy milk or rice milk
1 tsp. of vanilla
1 tsp. of cinnamon
1/4 cup of water
pat of soy margarine
4 slices cut into triangles of Whole wheat bread or specialty bread
fresh berries
1 banana
maple syrup
granola

Directions:

Mix tofu, soy or rice milk, vanilla, cinnamon, and water in a blender on “liquefy” or highest level, until you get the consistency of two beaten eggs. Dip pieces of bread into mixture and place in a treated iron skillet (with margarine) until golden brown. When all pieces are done, top of with fresh berries, banana, granola and maple syrup
Serves: 2 to 4.

from DM