Satya
March 28th, 2005, 03:08 PM
Oh SO Good Cherry "Cheeze" Cake
By: Can\'t remember
Category: Desserts - Pies
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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8 oz. Tofutti cream cheese
1 package Silken Mori Nu tofu (extra firm), drained
Juice from 2 meduim organic lemons
1 Tb. lemon zest
3 Tb's organic, unrefined sugar
1.5 tsp corn starch
1 Tb. soymilk
1 grahm cracker crust pie shell
1 14 oz. can Cherry pie topping
Instructions:
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Preheat oven to 400 degrees.
In a food processor combine cream cheese, tofu, sugar, lemon juice, zest and mix for a minute or two until creamy smooth. Test the mixture by dipping your finger and giving it a little taste. Feel free to add more sugar or lemon zest. I like mine really "lemony". In a small bowl add the corn starch to the soymilk and gently stir until powder has dissolved. This gives the pie more of a custard texture. Pour soymilk into the processor and mix. Pour the mixture into the pie crust shell. Don't worry if it doesn't fill to the rim--it will rise a bit. Bake 38-45 minutes. If the top of pie is getting brown to quick, reduce heat to 375. The pie is done when it rises a little and moves like jello when you give it a slight shake. Let cool, then pour cherry topping on the top. Refrigerate for about 2 hours and dig in.
Additional comments:
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I love this recipe because it is not only vegan and tastes wonderful, but it is "light" in that it doesn't leave you feeling "weighed" down like traditional cheese cakes can.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By: Can\'t remember
Category: Desserts - Pies
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
8 oz. Tofutti cream cheese
1 package Silken Mori Nu tofu (extra firm), drained
Juice from 2 meduim organic lemons
1 Tb. lemon zest
3 Tb's organic, unrefined sugar
1.5 tsp corn starch
1 Tb. soymilk
1 grahm cracker crust pie shell
1 14 oz. can Cherry pie topping
Instructions:
-----------------------------------------------------
Preheat oven to 400 degrees.
In a food processor combine cream cheese, tofu, sugar, lemon juice, zest and mix for a minute or two until creamy smooth. Test the mixture by dipping your finger and giving it a little taste. Feel free to add more sugar or lemon zest. I like mine really "lemony". In a small bowl add the corn starch to the soymilk and gently stir until powder has dissolved. This gives the pie more of a custard texture. Pour soymilk into the processor and mix. Pour the mixture into the pie crust shell. Don't worry if it doesn't fill to the rim--it will rise a bit. Bake 38-45 minutes. If the top of pie is getting brown to quick, reduce heat to 375. The pie is done when it rises a little and moves like jello when you give it a slight shake. Let cool, then pour cherry topping on the top. Refrigerate for about 2 hours and dig in.
Additional comments:
-----------------------------------------------------
I love this recipe because it is not only vegan and tastes wonderful, but it is "light" in that it doesn't leave you feeling "weighed" down like traditional cheese cakes can.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.