I would actually recommend thinking of this as "Tofu Pie" or something. It's not so nice if you're expecting cheesecake. Pretty good otherwise! And not that bad for you as desserts go!
1/4C graham cracker crumbs (to heck with that! I used a storebought Keebler cookie crust)
3/4C egg substitute (equivalent to three whole eggs)
10.5 oz silken firm tofu, drained and cubed
8T granulated sugar
1T lemon juice
1t vanilla
1C nonfat ricotta cheese
fresh berries (as you can see, I went for the chocolate sauce instead)
Preheat oven to 325
Spray bottom of an 8" springform pan or pie pan with nonstick cooking spray. Evenly spread graham cracker crumbs on bottom of pan. (OR - Take lid off of premade crust - discard)
Blend egg substitute, tofu, sugar, lemon juice, vanilla and ricotta in a blender until smooth.
Pour into pan and bake 35-40 min. (I needed to leave it in for more like an hour...it just refued to set in the middle). Remove from oven and cool 15 min at room temp. Refrigerate for at least 1 hr. Top with fresh fruit (or chocolate sauce!!)
Per serving:
calories 128
protein 10.2 g
fat 2.1g
sat. fat .4g
cholesterol 4mg
sodium 96mg
carbs 18.3g
fiber .1 g
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