Prep 30 mins
Cook 3 hrs
This is a recipe that I tweaked from a cookbook called "Light Desserts". It was banana pineapple, but that wasn't applealing to me at the moment, so I made banana orange. You could use whichever you pleased, or even something else entirely, I suppose. (Cooking time includes chilling time).
graham cracker crust
- 1 cup graham cracker crumbs (if you wanted to go all out healthy, you could sub fiber cereal and add a tablespoon of sugar)
- 3 tablespoons butter, melted
- 22 ounces firm tofu
- 2 eggs
- 1⁄2 cup brown sugar, packed
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest or 1 teaspoon orange zest
- 1 teaspoon vanilla
- 2 medium ripe bananas
- 8 ounces mandarin oranges
- Combine crumbs and melted butter.
- Press on bottom of 9-inch springform pan.
- Bake at 350 for 6 minutes; cool.
- Drain tofu (not necessary if you are using Silken tofu). Set aside.
- In a blender or food processor, combine eggs, sugar, lemon juice, lemon peel and vanilla.
- Cut tofu and bananas into chunks; add half to mixer and blend.
- Add second half and oranges, blend until very smooth.
- Pour mixture into crust.
- Bake at 325 until golden, but center still jiggles slightly when gently shaken (about an hour).
- Let cool in pan on rack, then cover and chill in refrigerator until cold (2-3 hours).
- To serve, remove pan sides and sprinkle with graham cracker crumbs and/or orange peel (if desired).
This turned out more like a interesting tasting banana pudding. I topped it with cool whip and sprinkled with cinnamon and brown sugar. Tasted way better once i did that. It was an okay recipe, maybe i did something wrong.