Peanut Crunch Clusters - cooking recipe

Ingredients

12 oz. carob bits (unsweetened)
1/2 c. peanut or other nut butter
2 c. chopped dry roasted peanuts or other nuts
2 medium, ripe bananas
5 oz. soft tofu (about 1/2 c.)
1 Tbsp. sugar
1 tsp. vanilla extract
3 Tbsp. carob powder
1 1/2 tsp. cornstarch
1/2 c. skim milk or low-fat soy milk
3 Tbsp. honey or maple syrup
1/2 tsp. vanilla extract
vanilla ice milk or soy-based ice cream

Preparation

In a small saucepan, combine carob powder and cornstarch, mixing well.
Add about 2 tablespoons of the milk and stir until mixture is very smooth.
Gradually add remaining milk, one tablespoon at a time, mixing well after each addition.
Stir in honey or maple syrup.
Bring mixture to a boil over medium-low heat, stirring constantly.
Continue to cook, stirring, for 1 minute.
Remove from heat and stir in vanilla extract.
Spoon ice milk or ice cream into serving bowls and top with hot sauce. Makes 4 servings (2 tablespoons of sauce for each serving). Excellent.