|
Back
to Recipe Categories
|
| |
 |
| |
| |
Nutrition
Facts:
(per serving) |
| |
|
| |
Calories 281
Total Protein 7g
Soy Protein 6g
Carbohydrates 37g
Fat 11g
Sodium 271mg
Cholesterol 14mg
|
|
| |
| |
This recipe is: |
| |
Kid
Friendly
Low Cholesterol
Low Sodium
Vegetarian |
|
| |
|
|
| |
|
|
Recipes - Desserts
|
Tofu
Cheesecake Pie
|
|
| Serves: 8 |
| |
|
| |
| Measures
Translation Table |
| |
| Ingredients: |
Filling:
1 lb. firm tofu
1/3 cup sugar
2 Tbsp. soymilk
1 scoop GeniSoy®
Ultra-XT Vanilla Shake (1/4 cup)
1 Tbsp. lemon juice
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. almond extract (optional)
1/2 tsp. grated lemon zest (optional)
1 (9-inch) crumb crust
Fruit topping:
2 cups frozen berries or other fruit
1/4 to 1/2 cup sweetener of your choice
1 Tbsp. cornstarch mixed with 2 Tbsp. cold
water |
| |
| Instructions: |
- Preheat the oven to 350° F
- Blend all the filling ingredients in
a food processor, or combine them in a
large mixing bowl and process in 2 batches
in a blender until very smooth
- Pour the mixture into the crumb crust,
and bake for about 50 minutes, or until
the mixture is set
- Cool on a rack, then refrigerate until
well chilled
- To make the fruit topping, mix the frozen
berries, sweetener, and cornstarch mixture
in a small saucepan
- Stir over high heat until it has boiled
and thickened
- Spoon the fruit topping over the cheesecake
pie, and refrigerate until the topping
is cool
- Serve with soy whipped topping if desired
|
|
