Tofu \"cheese\"cake

Yield: 1 servings

Measure Ingredient
1 \N 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
\N \N 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.

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