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Nutrition
Facts:
(per serving) |
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Calories: 310
Fat: 10g
Cholesterol: 30mg
Sodium: 350mg
Carbohydrate: 40g
Protein: 12g
Soy Protein: 3g
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This recipe is: |
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Low
Cholesterol
Low Sodium
Vegetarian |
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Recipes - Desserts
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Pumpkin
Cheesecake
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| Serves: 8 |
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| This
dessert is such a crowd pleaser that you'll
want to make it year 'round. |
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| Measures
Translation Table |
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| Ingredients: |
15
gingersnaps
12 oz (1 pkg.) Mori-Nu®
Silken Tofu - Extra Firm Lite
1 1/4 cup sugar
2 (8-oz. pkgs) light cream cheese, at room
temperature
1 1/3 cup pumpkin puree
1 T. vanilla extract
1 1/2 tsp. cinnamon
1 tsp. cornstarch
1/4 tsp. ground allspice
1/4 tsp. ground cloves
6 egg whites |
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| Instructions: |
- Preheat the oven to 350°F. Lightly
coat an 8" or 9" springform
pan with non-stick vegetable spray.
- In a food processor or blender, grind
gingersnaps until crumbly. Scatter crumbs
evenly over bottom of prepared pan.
- In a food processor, puree tofu until
smooth. Add sugar and cream cheese. Blend
until smooth. Add pumpkin, vanilla, cinnamon,
cornstarch, allspice and cloves. 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 65 minutes until cheesecake
puffs and the center is almost set. Transfer
to a rack and let cool. To serve, run
a knife around the sides to loosen cake.
Release the pan sides. Cut into wedges.
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