A bit heartier than a dairy cheesecake, but just as good,
especially when topped with berries or other fruit.
Ingredients
2 cups (450g) silken tofu
1/3 cup (90mL) fresh lemon juice
1/4 cup (60mL) oil
1/4 cup (60g) margarine, melted
1 1/4 cup (250g) white sugar
1/2 tsp (3g) salt
1/4 cup (60mL) soy milk
Crumb crust for one cheesecake
Directions
Preheat oven to 350°F (176.6°C). Place all ingredients in a
blender or food processor and blend until very creamy. This may take awhile (add liquid at end
only if needed to blend tofu). Pour into partially baked and cooled crust and bake for
30–40 minutes or until the cake is firm to a light touch in the middle. This may take
longer than 40 minutes, depending on the kind of tofu used. If, at the end of 40 minutes the
center is still fairly liquid, turn the oven heat down to 325°F (162.7°C) and cook
for another 10 minutes. The cake will solidify as it cools. Chill well and top with berries or
sliced fruit.
Makes 8 servings.
Nutrition Facts
Calories: 205
Protein: 4g
Fat: 4g
Carbohydrates: 43g
Sodium: 118mg
Cholesterol: 0mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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