Title: Tofu "Cheesecake"
Categories: Dessert Lowcal
Yield: 8 Servings
| CRUST |
| 16 | | Graham crackers;crushed into fine crumbs |
| 1/3 | c | Margarine, calorie reduced |
| FILLING |
| 1 | lb | Tofu |
| 1/2 | c | Pineapple, canned, crushed no sugar added |
| 1/4 | c | Orange juice;frozen, concentrate, thawed no sugar |
| 1 | tb | Vanilla |
| 1 | tb | Honey |
| 2 | ts | Cornstarch |
| 1 | ts | Lemon juice |
| TOPPING |
| 1 | | Kiwi fruit, medium; pared & cut in thin slices |
To prepare crust: Preheat oven to 325F. In bowl combine graham cracker
crumbs with margarine and mix thoroughly. Using the back of the spoon,
press crumb mixture over bottom and sides of 9 inch glass pie plate. Bake
until crisp and brown, about 15 minutes. Transfer pie crust to wire rack to
cool. To prepare filling: In work bowl of food processor or blender
container process tofu till creamy. Add pineapple, orange juice, vanilla
and honey and process until smooth. In small cup add cornstarch to lemon
juice and stir to dissolve; add to tofu mixture and process until smooth
and thoroughly blended. Pour into prepared pie crust and bake at 325F for
40 to 45 minutes. Transfer to wire rack to cool. To serve: When cool,
garnish with kiwi slices, cover lightly and refrigerate for at least 30
minutes. Each serving (1/8th) is equal to
:1 serving bread, 1 serving Fat, 2 oz Legumes (tofu); 1/2 serving Fruits, 1
serving Extras (full choice plan) per serving: 177 calories, 6 g protein, 7
g fat, 22 g carbohydrates, 190 mg sodium