Silken Tofu Cheesecake
1/4 cup graham cracker crumbs (4 squares)
1 pkg (10.5 oz) silken tofu
3/4 cup liquid egg substitute
1/2 cup sugar
1 Tbs lemon juice
1 tsp vanilla extract
1 cup nonfat ricotta cheese
Preheat the oven to 325°.
Spray an 8" springform pan or 8" pie pan with vegetable oil spray. Evenly spread graham cracker crumbs on the bottom of the pan.
Drain the tofu well. Put it into a blender container along with the egg substitute, sugar, lemon juice, vanilla and nonfat ricotta cheese. Blend until smooth, scraping down sides as necessary.
Pour the tofu mixture into the prepared pan and bake at 325° for 35-40 minutes. Remove from the oven and cool 15 minutes at room temperature. Refrigerate. Decorate with your favorite fresh fruits, if desired. Cut into 8 wedges to serve.
Yield: 8 servings Serving size: 1 wedge
Per serving: 117 calories, 1 g total fat (0.1 g sat fat), 9 g pro, 18 g carb, 0.1 g fiber, 93 mg sodium, 10 mg cholesterol
Exchanges: 1/2 starch, 1/2 other carbohydrate, 1 very lean meat