Tofu Cheesecake
- Number of Servings: 10
Ingredients
3 cups Firm Tofu (about 1.5 blocks).25 cups Lemon Juice.5 cups Splenda.5 cups Splenda/sugar baking blend6 z Light Yogurtdash of saltCrust (can be mushy but it's healthier than most crusts):8 large Lowfat Graham Crackers.25 cups Can't Believe it's not Butter Nofat
Blend well in blender all ingredients except crust.
Use your own crust or smash 8 large graham crackers and mix with melted Nofat butter. Spread on bottom of pie dish. Bake 325 for about 5 min. Let cool.
Pour blended ingredients into crust. Bake for about an hour at 325. May require more baking depending on pan. Use toothpick to check. Will be slightly creamier than usual.
Doesn't exactly taste like cheesecake but still good in its own right and resembles the taste and texture. Top as preffered. Recipe is drastically changed from the Farm Cookbook Tofu Cheesecake.
Number of Servings: 10
Recipe submitted by SparkPeople user RDHDCOWGIRL.
Use your own crust or smash 8 large graham crackers and mix with melted Nofat butter. Spread on bottom of pie dish. Bake 325 for about 5 min. Let cool.
Pour blended ingredients into crust. Bake for about an hour at 325. May require more baking depending on pan. Use toothpick to check. Will be slightly creamier than usual.
Doesn't exactly taste like cheesecake but still good in its own right and resembles the taste and texture. Top as preffered. Recipe is drastically changed from the Farm Cookbook Tofu Cheesecake.
Number of Servings: 10
Recipe submitted by SparkPeople user RDHDCOWGIRL.
Nutritional Info Amount Per Serving
- Calories: 223.2
- Total Fat: 7.2 g
- Cholesterol: 0.5 mg
- Sodium: 139.7 mg
- Total Carbs: 123.0 g
- Dietary Fiber: 2.2 g
- Protein: 13.4 g
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