|
Back
to Recipe Categories
|
| |
 |
| |
| |
Nutrition
Facts:
(per serving) |
| |
|
| |
Calories: 370
Total Fat: 13g
Cholesterol: 35mg
Sodium: 310mg
Carbohdyrate: 48g
Protein: 15g
Soy Protein: 3g
|
|
| |
| |
This recipe is: |
| |
Vegetarian |
|
| |
|
|
| |
|
|
Recipes - Desserts
|
Cranberry
Orange Cheesecake
|
|
| Serves: 8 |
| |
| This
festive dessert pairs the flavors of fresh
oranges with cranberry to make an irrisistable
taste sensation. It's so good that you will
want to serve it year 'round. |
| |
| Measures
Translation Table |
| |
| Ingredients: |
1/3
cup graham cracker crumbs
2 (8-oz) pkgs. light cream cheese
1 (12.3oz) pkg. Mori-Nu®
Silken Tofu Extra Firm
3/4 cup sugar
1 T. cornstarch
1/3 cup cranberry juice cocktail concentrate
2 tsp. finely shredded orange peel
1 tsp. vanilla extract
1 cup fresh cranberries, finely chopped
1/4 cup finely chopped walnuts
6 egg whites
Orange Sour Cream Topping
1 cup light sour cream
3 T. sugar
1 1/2 tsp. finely shredded orange peel |
| |
| Instructions: |
- To make the crust: Preheat the oven
to 350°F. Lightly coat a 9-inch springform
pan with no-stick vegetable spray. Sprinkle
graham crumbs evenly inside the bottom
of pan.
- To make the cheesecake: in a food processor
or blender, puree tofu until smooth. Add
sugar, cream cheese and cornstarch. Blend
until smooth. Add cranberry juice concentrate,
2 tsp. orange peel, cranberries and walnuts.
Blend until smooth. Add egg whites and
blend until just mixed. Pour into prepared
pan. Tap pan a few times against counter
to break up any air bubbles.
- Bake for 60 to 65 minutes or until cheesecake
puffs and the center is almost set. Transfer
to a rack. Cool for 15 minutes, then run
a knife around the sides to loosen the
cake. Chill, uncovered, overnight. Cover
with topping.
- To make the orange sour cream topping:
In a small bowl stir together light sour
cream, sugar, and orange peel. Spread
over chilled cheesecake. Chill until serving
time or at least 2 hours.
|
|
