Light Coconut - Mango Uncake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 213.2
- Total Fat: 10.2 g
- Cholesterol: 4.9 mg
- Sodium: 89.5 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 1.1 g
- Protein: 7.5 g
View full nutritional breakdown of Light Coconut - Mango Uncake calories by ingredient
Introduction
This cannot rightly be called a "cheese"cake, since there is no cheese (in the traditional sense) in sight. Tofu and "yogurt cheese" - an almost solid strained yogurt - form the basis for this fluffy dessert studded with chunks of succulent mangoes and baked in a graham cracker - coconut crust. This cannot rightly be called a "cheese"cake, since there is no cheese (in the traditional sense) in sight. Tofu and "yogurt cheese" - an almost solid strained yogurt - form the basis for this fluffy dessert studded with chunks of succulent mangoes and baked in a graham cracker - coconut crust.Number of Servings: 12
Ingredients
-
2/3 cup graham cracker crumbs
1/2 cup finely shredded, unsweetened coconut
1/4 cup canola oil
200 g firm tofu
1 ½ cups yogurt cheese (from about 4 cups strained low-fat yogurt)
2 tbsp custard powder
1 tsp cornstarch
1/3 cup full-fat coconut milk
1/2 tbsp lemon juice
1 tbsp vanilla
2/3 cup fruit (AKA super-fine) sugar
1 small mango (about 7 oz, Ataulfos are a good size), peeled, pitted and cubed
Directions
Preheat oven to 350F, line the bottom of an 8" springform pan with parchment.
Combine cracker crumbs, coconut and canola oil in a bowl until crumbly. Press into the pan.
Bake 15 minutes and set aside.
Reduce oven temperature to 325F.
In a food processor, combine all ingredients but mango pieces. Pulse to create a smooth, thick mixture.
Remove to a bowl and fold in mango pieces.
Pour into the crust and bake for 50-60 minutes (without a water bath). Allow to cool 1 hour in the turned off oven, then chill overnight before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Combine cracker crumbs, coconut and canola oil in a bowl until crumbly. Press into the pan.
Bake 15 minutes and set aside.
Reduce oven temperature to 325F.
In a food processor, combine all ingredients but mango pieces. Pulse to create a smooth, thick mixture.
Remove to a bowl and fold in mango pieces.
Pour into the crust and bake for 50-60 minutes (without a water bath). Allow to cool 1 hour in the turned off oven, then chill overnight before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.