Tofu "Cheesecake"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 nine-inch graham cracker crust1 packet (approx 2 tsp.) gelatin (or 2 tbls. agar flakes)2/3 C light soymilk or rice milk1/2 C turbinado sugar or other sweetener1/2 tsp. salt1 pound firm tofu4 tbls. lemon juice2 tsp. grated lemon zest2 tsp. vanilla extract
Prepare desired fruit topping (strawberries, kiwi, etc.)
Combine the gelatin and soymilk in a saucepan and let stand 5 minutes.
Stir in the sugar and salt. Simmer over low heat, stirring frequently, for 5 minutes. Pour into a blender and add the tofu, lemon juice, lemon zest and vanilla. Blend until very smooth.
Spread evenly into the prepared crust. Chill thoroughly.
Add fruit topping to either the entire cheesecake or on individual slices.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user TECHCATZ.
Combine the gelatin and soymilk in a saucepan and let stand 5 minutes.
Stir in the sugar and salt. Simmer over low heat, stirring frequently, for 5 minutes. Pour into a blender and add the tofu, lemon juice, lemon zest and vanilla. Blend until very smooth.
Spread evenly into the prepared crust. Chill thoroughly.
Add fruit topping to either the entire cheesecake or on individual slices.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user TECHCATZ.
Nutritional Info Amount Per Serving
- Calories: 136.7
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 157.4 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 0.9 g
- Protein: 5.8 g
Member Reviews
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KMIRANDA2000
I made this for my meat loving husband and diabetic father and they did not even know that it was made with tofu. They LOVED it! Oh, and I used Splenda. The only change I would make is that I doubled the recipe, but should not have doubled the amount of gelatin because it was a little rubbery. - 7/21/09