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Name: Tofu Cheesecake Filling
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: :melted and cooled; 3/4 ts Salt; Crucial); 1/3 c FRESH lemon juice (this is; 1 (or 1 1/4) c. sugar; 1/4 c Water or soymilk, IF; 1 1/4 Vanilla; 3 c Tofu (silken soft is best); Necessary; 1/4 c Oil + 1/4 c. margarine

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INGREDIENTS

:melted and cooled
3/4 ts Salt
Crucial)
1/3 c FRESH lemon juice (this is
1 (or 1 1/4) c. sugar
1/4 c Water or soymilk, IF
1 1/4 Vanilla
3 c Tofu (silken soft is best)
Necessary
1/4 c Oil + 1/4 c. margarine

Servings

INSTRUCTIONS

Blend ingredients well, in order, in a blender, until thick and creamy (add liquid at end only if needed to blend tofu). Pour into partially baked crumb crust (below) and bake at 350 F 1/2 hour or until tofu is set in the middle. Top with fruit or fruit syrups if desired. Makes 1 9-inch pie. Crumb Crust 2 c. flour 1/2 c. sugar 1/4 tsp salt 2 Tbsp. oil 1/4 c. (scant) soft margarine 2 Tbsp. water Mix dry ingredients. Work in oil and margarine. Work in water (should be crumbly). Pat on bottom and halfway upsides of 9" pie pan. Partially bake 10 min at 350 F (be careful, it can burn easily). Fill and bake as above. From: DWEISLOGEL@csi.compuserve.com (David Weislogel). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

NOTES

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Tofu Cheesecake Filling

:melted and cooled
3/4 ts Salt
 Crucial)
1/3 c FRESH lemon juice (this is
1 (or 1 1/4) c. sugar
1/4 c Water or soymilk, IF
1 1/4 Vanilla
3 c Tofu (silken soft is best)
 Necessary
1/4 c Oil + 1/4 c. margarine

Blend ingredients well, in order, in a blender, until thick and creamy (add  liquid at end only if needed to blend tofu).  Pour into partially baked  crumb crust (below) and bake at 350 F 1/2 hour or until tofu is set in the  middle.    Top with fruit or fruit syrups if desired.  Makes 1 9-inch pie.    Crumb Crust 2 c. flour 1/2 c. sugar 1/4 tsp salt 2 Tbsp. oil 1/4 c. (scant)  soft margarine 2 Tbsp. water    Mix dry ingredients.  Work in oil and margarine.  Work in water (should be  crumbly).  Pat on bottom and halfway upsides of 9" pie pan. Partially bake  10 min at 350 F (be careful, it can burn easily).  Fill and bake as above.    From: DWEISLOGEL@csi.compuserve.com (David Weislogel).  rfvc Digest V94  Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,  TXFT40A@Prodigy.com using MMCONV.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 10 Servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 5.7mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.2g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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