8 servings

½ c vegan heavy cream (Blend 12 oz silken tofu with ½ c plain non-dairy milk until thick and creamy)

1 T sugar

4 oz vegan sour cream (store bought or see recipe below)

6 oz vegan minim marshmallows, ~3 c

1 c clementine orange segments, from ~6 clementines

1 c chopped fresh pineapple

1 c unsweetened grated coconut

½ c frozen cherries, defrosted and cut in half

Place the cream and sugar into the bowl of a stand mixer and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.  This dish is best served cold.

Sour cream

Warning: due to the oil content, this recipe is not low fat.

1 16-oz package of organic silken tofu

4 T oil

4 T lemon juice

1 t salt

Blend ingredients until very smooth.  Taste for tartness and add more lemon juice if necessary.