vegan - Delicious Raspberry Tofu Cheesecake

[Guest guest]

I must apologize, I wasn't (as usual) thinking, and sent the recipes from

Gourmet before I realized it was vegan wednesday! Well, that was the last

of what I'd scanned from that book.

 

 

* Exported from MasterCook *

 

Delicious Raspberry Tofu Cheesecake

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 container vegan cream cheese (I prefer Tofutti)

1 Tbsp. lemon juice

about 12 oz. firm tofu (2/3 of a 15 oz.

package)

1 cup granulated white sugar

1 tsp. vanilla extract

1 container vegan raspberry yogurt (I prefer Wholesoy)

1/4 tsp. cinnamon

1/8 c. vanilla soymilk

vegan graham cracker crust

raspberry pie filling to top

fresh raspberries to garnish

 

Preheat oven to 400 degrees. Crumble tofu by hand and then put into a

blender along with all pie ingredients. Blend until completely smooth- this

will be relatively thick. Pour into pie crust and bake for 45 minutes to 1

hour or until a golden 'skin' has formed on the top. Remove from oven and

refrigerate several hours until cold. Top with a thin layer raspberry

filling and sprinkle fresh raspberries on top of that. Delicious!

 

Serves: 6-8

 

Preparation time: 15-20 min

 

 

Source:

" VU recipes 7-28-02 "

 

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Per Serving (excluding unknown items): 3 Calories; trace Fat (1.3% calories

from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0