Dairy-free Cheesecake
4 graham cracker squares, finely crushed
2 pounds firm tofu, pressed and very well drained
1/2 cup honey 1 tsp almond extract
2/3 cup granulated sugar
2 Tbs soy oil
1/4 cup lemon juice
1 Tbs vanilla extract
Preheat the oven to 350°.
Spray a 9" pie pan with vegetable oil spray and coat it lightly with the graham cracker crumbs, tilting pan to spread the crumbs.
In a food processor or blender (a food processor makes the job easier), blend all the remaining ingredients. Process until very smooth, stopping to scrape down sides as needed. Pour into the prepared pie pan.
Bake at 350° for about 1 hour, until small cracks start to form. Cool at room temperature about 20 minutes, then refrigerate. Serve well chilled, cut into 8 wedges and topped with fresh fruit if desired.
Yield: 8 servings Serving size: 1 wedge
Per serving: 291 calories, 11 g total fat (1.8 g sat fat), 13 g pro, 38 g carb, 1.4 g fiber, 30 mg sodium, 0 mg cholesterol
Exchanges: 1/2 starch, 2 other carbohydrate, 1-1/2 medium-fat meat, 1 fat