Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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 |
| ½ teaspoon | Salt |
| 1 pounds | Reduced-fat firm tofu; (not silken) |
| 4 tablespoons | Lemon juice |
| 2 teaspoons | Grated lemon peel |
| 2 teaspoons | Vanilla |
| ⅓ cup | Sugar or other sweetener |
| 1½ tablespoon | Cornstarch |
| 1½ tablespoon | Lemon juice |
| ½ teaspoon | Grated lemon peel |
| ⅓ cup | Water |
| Fresh fruit for topping; (strawberries, kiwi, oranges, blueberries, etc.) |
LEMON GLAZE
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.