Ingredients 3 ounces soft silken tofu
3 ounces soy cream cheese
1/3 cup light corn syrup
1 can (16 ounces) whole berry cranberry sauce
1 jar (10 ounces) maraschino cherries, drained, cut in half
1 can (8 ounces) crushed pineapple, well drained
Zest of one orange (about 1 tablespoon)
Juice of ½ fresh orange
8 ounces nondairy whipped topping
15 (5 ounces) dixie cups
15 popsicle sticks
Instructions Place tofu in strainer, drain excess liquid.
In a large mixing bowl, add cream cheese and tofu. Using an electric mixer, cream together.
Add corn syrup and cranberry sauce, mix until combined. Stir in cherries, pineapple, zest, and orange juice.
Add whipped topping, fold in until combined. Place 15 (5oz) dixie cups on 9 x 13 inch pan. Spoon mixture evenly cups until ¾ of the way full.Place plastic wrap tightly over cups. Make small slits in plastic over middle of cups to snuggly fit in popsicle sticks.Freeze for at least 6 hours before serving. Before serving let sit at room temperature for several minutes, remove plastic wrap, gently twist out of cups to serve.Serve immediately.
Notes Yield: 15 servings*This recipe is dairy free!*