Yield: 1 servings
|1||9-inch baked crumb crust|
|2 tablespoons||Agar flakes|
|⅔ cup||Low-fat or non-fat vanilla soymilk|
|½ cup||Sugar or other sweetener|
|1 pounds||Reduced-fat firm tofu; (not silken)|
|4 tablespoons||Lemon juice|
|2 teaspoons||Grated lemon peel|
|⅓ cup||Sugar or other sweetener|
|1½ tablespoon||Lemon juice|
|½ teaspoon||Grated lemon peel|
|Fresh fruit for topping; (strawberries, kiwi, oranges, blueberries, etc.)|
Combine agar and soymilk in 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 smooth. Spread evenly into pre-baked crust. Glaze: Mix sugar and cornstarch in small saucepan, add remaining ingredients; whisk until smooth. Heat, stirring constantly, until mixture is clear and thick. Spread evenly over cake. Top with fresh fruit. Chill thoroughly before serving.
9⅖% of calories from fat!! From The Peaceful Palate by Jennifer Raymond.
Posted to fatfree digest by Sheri Slattery <slattery@...> on Oct 20, 1999, converted by MM_Buster v2.0l.