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Рецепт Lemon Tofu "Cheesecake"
by Global Cookbook

Lemon Tofu "Cheesecake"
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Ингредиенты

  • 2 c. Grape-Nuts cereal
  • 1/4 c. Maple syrup
  • 1/4 tsp Almond extract
  • 1 lb Silken tofu, liquid removed (it will say silken on the container)
  • 1/3 c. Sugar
  • 1 Tbsp. Tahini
  • 1/2 tsp Salt
  • 1 Tbsp. Lemon juice
  • 1/2 tsp Lemon zest
  • 1 tsp Vanilla extract
  • 1/2 tsp Almond extract
  • 2 Tbsp. Cornstart dissolved in 2 tb rice or possibly soy lowfat milk

Инструкции

  1. Crust: Preheat oven to 350 degrees. Place cereal in a food processor or possibly blender; grind to fine crumbs, about 2 min. Transfer to mixing bowl.
  2. Add in maple syrup and almond extract; mix well till crumbs are moistened.
  3. Pour into oiled 9-inch pie plate and press mix proportionately on bottom and up sides to create crust. Bake 5 min; let cold while preparing filling.
  4. Filling: Blend all ingredients in food processor or possibly blender till very smooth, about 30 seconds.
  5. Pour into crust. Bake till top of pie is slightly browned, about 30 min. Cold and chill till thoroughly chilled and hard, about 2 hrs.
  6. Makes 8 servings.
  7. Variations:*Alternatively, use a prepared graham cracker crust.
  8. For a no-bake cheesecake, omit cornstarch mix. Pour filling into crust and chill till hard, at least 2 hrs or possibly overnight. The texture will resemble which of a cream pie.
  9. Add in vanilla-flavored liqueur instead of lemon juice and zest for a vanilla cheesecake.
  10. Reduce the sweetener, eliminated the lemon juice and zest, and add in pureed raspberries
  11. If the fat content doesn't concern you too much, add in 12 ounces of melted semisweet chocolate instead of fruit.
  12. To serve as a pudding, omit the crust and pour the filling into custard c..