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Tofu "cheesecake"




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Tofu "cheesecake"

Servings: 8

Calories: 294

Protein: 7.5 g

Carbohydrate: 61.5 g

Fat: 2.9 g

Sodium: 137 mg

Calcium: 77 mg

Cholesterol: 0 mg

* Ingredients:

1 cups coconut nectar or sugar-free pina colada juice

3 tablespoons Emes Kosher Jel (all vegetable gelatin)

cup apple juice concentrate

cup firm tofu

1 tablespoons fresh lemon juice

2 teaspoons grated lemon peel

teaspoon grated orange peel

teaspoon coconut extract (optional)

pinch salt

1 Crumble Crust

1 recipe Berry "Cheesecake" Topping

[ warning: Emes Kosher Jel might not be good for you:
http://www.vegparadise.com/news56.html ]

* Directions:

Sprinkle Emes Jel over coconut nectar in a saucepan. Heat, stirring
constantly, until gelatin is dissolved. Process in a blender with
remaining ingredients, except last 2, until smooth. Pour into a
bowl and refrigerate. When firm, blend again until smooth and
creamy. Pour into Crumble Crust and refrigerate until firm. Serve
with Berry "Cheesecake" Topping.

Variations: (1) Substitute ambrosia or pineapple-coconut juice for coconut
nectar. (2) Omit Emes Jel and use filling as a sauce or topping.

 

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