Tofu Banana Cheesecake
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).
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INGREDIENTS
Nutritiongraham cracker crust
- 1cup graham cracker crumbs (if you wanted to go all out healthy, you could sub fiber cereal and add a tablespoon of sugar)
- 3
filling
- 22ounces firm tofu
- 2
- 1⁄2
- 2tablespoons lemon juice
- 1
- 1teaspoon vanilla
- 2medium ripe bananas
- 8ounces mandarin oranges
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DIRECTIONS
- Crust:
- Combine crumbs and melted butter.
- Press on bottom of 9-inch springform pan.
- Bake at 350 for 6 minutes; cool.
- Pie:
- 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).
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