Incredible tofu cheesecake

Yield: 1 servings

Measure Ingredient
1 cup Grape Nuts cereal
¼ cup Apple juice concentrate; (undiluted)
2 tablespoons Agar flakes
⅔ cup Vanilla soymilk or rice milk
½ cup Sugar or other sweetener
½ teaspoon Salt
1 pounds Reduced-fat firm tofu; (not silken)
4 tablespoons Fresh lemon juice
2 teaspoons Grated fresh lemon peel
2 teaspoons Vanilla
⅓ cup Sugar or other sweetener
1½ tablespoon Cornstarch or arrowroot
1½ tablespoon Fresh lemon juice
½ teaspoon Grated fresh lemon peel
⅓ cup Water




For the record, this is Sheri Slattery's recipe, posted on Aug. 23, 1999.

Crust: Preheat oven to 350 degrees. Mix the ingredients and pat into 9-inch pie pan. Bake 8 minutes. Cool before filling.

Cake: Combine agar and soymilk in a saucepan and let stand 5 minutes. Stir in sugar and salt. Simmer over low heat, stirring frequently, 5 minutes.

Pour into a blender and add tofu, lemon juice, lemon peel, and vanilla.

Blend until very, very smooth. Spread evenly into pre-baked crust.

Lemon Glaze: Stir sugar and cornstarch together in small saucepan then add the lemon juice, lemon peel, and water. Whisk smooth. Heat, stirring constantly, until mixture is clear and thick. Spread evenly over cheesecake. Top with fresh fruit (strawberries, kiwi, mandarin oranges, etc.) Chill thoroughly before serving.

Per serving: 192 calories, 2 grams of fat, 9⅖% fat. From "The Peaceful Palate" by Jennifer Raymond.

Posted to fatfree digest by "Ruth C. Hoffman" <ruth.hoffman@...> on Oct 20, 1999, converted by MM_Buster v2.0l.

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