Baked Raspberry un-Cheesecake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 254.1
- Total Fat: 12.8 g
- Cholesterol: 13.4 mg
- Sodium: 86.0 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 4.7 g
- Protein: 9.7 g
View full nutritional breakdown of Baked Raspberry un-Cheesecake calories by ingredient
Introduction
Dairy, egg and gluten free. Deliciously creamy but light and dead easy to make.Dairy, egg and gluten free. Deliciously creamy but light and dead easy to make.
Number of Servings: 8
Ingredients
-
10 Gluten free digestive biscuits
50g margarine
300 tofu (blended smooth)
300 g plain soy yoghurt
2 T gluten free flour (Double the amount if yoghurt is thin)
175 g Xylitol
vanilla extract
3 egg substitute added as powder, not liquid
140 ml soured double soy cream substitute (or more soy yoghurt)
300 g raspberries
1 T icing sugar
Directions
Serves 8
Heat the oven to 190˚C. Melt the butter in a saucepan, meanwhile crush the biscuits. Mix the butter and biscuits. Press into a 20 cm spring form tin and bake for 5 minutes. Then cool.
Beat together: tofu, soy yoghurt, soured soy double cream and a few drops of vanilla. Then whisk in flour and egg substitute until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 50 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
Keep a few raspberries for the top and put the rest in a pan with 1 T icing sugar. Heat until juicy and then squash with a fork. Add a little hot water if necessary. Push through a sieve. Serve the cheesecake with the raspberry sauce and raspberries.
Number of Servings: 8
Recipe submitted by SparkPeople user LUCYLAKE.
Heat the oven to 190˚C. Melt the butter in a saucepan, meanwhile crush the biscuits. Mix the butter and biscuits. Press into a 20 cm spring form tin and bake for 5 minutes. Then cool.
Beat together: tofu, soy yoghurt, soured soy double cream and a few drops of vanilla. Then whisk in flour and egg substitute until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 50 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
Keep a few raspberries for the top and put the rest in a pan with 1 T icing sugar. Heat until juicy and then squash with a fork. Add a little hot water if necessary. Push through a sieve. Serve the cheesecake with the raspberry sauce and raspberries.
Number of Servings: 8
Recipe submitted by SparkPeople user LUCYLAKE.
