|
INGREDIENTS:
- 1 pkg. firm silken tofu
- 2, 8 oz. packages Tofutti brand Better Than Cream Cheese
- 1 container vegan rasberry yogurt (Wholesoy is good)
- 4 Tbs. vegan margerine (optional)
- 2 Tbs. fresh lemon juice
- 2 tsp. - 1 Tbs. pure vanilla extract
- 1 cup fructose or other dry sweetner
- 1/4 tsp. cinnamon or substitute
- 1/4 cup corn starch disolved in 1/4 c. pineapple juice concentrate
- Rasberry preserves or pie filling
DIRECTIONS:
Preheat oven to 375º. Crumble tofu by hand and then put into a blender along with the remaining ingredients except the raspberries. Blend until completely smooth. This will be reletively thick. Pour into graham cracker crust.
Drop spoonfuls of raspberry preserves or pie filling and swirl with a knife. Bake for 45 - 50 minutes. Turn OFF oven and leave in for 15 minutes more to help “set” center. When done edges should be golden and start to pull away from sides of pan and a golden “skin” formed on the top. The cake center should be soft set (it will wiggle if you shake pan lightly).
Cool about an hour then refridgerate another 3+ hours to set center. Keep refrigerated. Top with a thin layer of raspberry preserves or pie filling.
|
