Tofu Cheesecake Pie
Serves: 8 servings
Ingredients:
Filling:
- 1 lb. firm tofu
- 1/3 cup sugar
- 2 Tbsp. soymilk
- 1 scoop GeniSoy® Ultra-XT Vanilla
Shake (1/4 cup)
- 1 Tbsp. lemon juice
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract (optional)
- 1/2 tsp. grated lemon zest (optional)
- 1 (9-inch) crumb crust
Fruit topping:
- 2 cups frozen berries or other fruit
- 1/4 to 1/2 cup sweetener of your
choice
- 1 Tbsp. cornstarch mixed with 2 Tbsp.
cold water
Instructions:
1. Preheat the oven to 350° F
2. Blend all the filling ingredients in
a food processor, or combine them in a large mixing bowl and
process in 2 batches in a blender until very smooth
3. Pour the mixture into the crumb
crust, and bake for about 50 minutes, or until the mixture is
set
4. Cool on a rack, then refrigerate
until well chilled
5. To make the fruit topping, mix the
frozen berries, sweetener, and cornstarch mixture in a small
saucepan
6. Stir over high heat until it has
boiled and thickened
7. Spoon the fruit topping over the
cheesecake pie, and refrigerate until the topping is cool
8. Serve with soy whipped topping if
desired
