Tofu \"cheese\"cake
1 servings
Ingredients
| Quantity | 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.) | ||
Directions
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.