How To make Tofu"Cheesecake"
CRUST:
16 Graham crackers -- crushed into
-fine crumbs 1/3 c Margarine, calorie reduced
FILLING:
1 lb Tofu
1/2 c Pineapple, canned, crushed
-no sugar added 1/4 c Orange juice -- frozen,
-concentrate, thawed -no sugar 1 T Vanilla
1 T Honey
2 ts Cornstarch
1 t Lemon juice
TOPPING:
1 Kiwi fruit, medium -- pared &
-cut in thin slices
To prepare crust: Preheat oven to 325F. In bowl combine graham cracker crumbs with margarine and mix thoroughly. Using the back of the spoon, press crumb mixture over bottom and sides of 9 inch glass pie plate. Bake until crisp and brown, about 15 minutes. Transfer pie crust to wire rack to cool. To prepare filling: In work bowl of food processor or blender container process tofu till creamy. Add pineapple, orange juice, vanilla and honey and process until smooth. In small cup add cornstarch to lemon juice and stir to dissolve; add to tofu mixture and process until smooth and thoroughly blended. Pour into prepared pie crust and bake at 325F for 40 to 45 minutes. Transfer to wire rack to cool. To serve: When cool, garnish with kiwi slices, cover lightly and refrigerate for at least 30 minutes. Each serving (1/8th) is equal to :1 serving bread, 1 serving Fat, 2 oz Legumes (tofu); 1/2 serving Fruits, 1 serving Extras (full choice plan) per serving: 177 calories, 6 g protein, 7 g fat, 22 g carbohydrates, 190 mg sodium
How To make Tofu"Cheesecake"'s Videos
Recipe dessert from tofu Cheese #recipe #cheesecake #cheeses #tofu
Tofu Cream Cheese is an easy appetizer idea
Get the Recipe:
⭐️ This tofu vegan cream cheese is made with 5 simple ingredients and it's smooth, velvety, and perfect to use as a starter, dip, or spread in a sandwich.
⭐️ Ingredients
Base Recipe
4.5 ounces firm tofu
3 tablespoons lemon juice
2 tablespoons olive oil extra virgin
2 tablespoon tahini (from hulled sesame seeds and light in color)
½ teaspoon salt or more to taste
1 handful fresh herbs (parsley, chives, spring onions)
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
???? 【超簡單 免焗】豆腐芝士蛋糕 ｜【NO BAKE 】Tofu Cheesecake????
???? 材料 Ingredients:
（6吋模 6 inch mold）
消化餅 Digestive Biscuit 77g (5pc)
無鹽牛油溶液 Unsalted Butter (Melted) 30g
蒸煮嫩豆腐 Tofu 300g
忌廉芝士Cream Cheese 190g
白砂糖 White Sugar 35g
魚膠粉 Gelatin 12g
凍水 Cold Water 35g
熱水 (座溶魚膠粉) Hot water (To melt gelatin)
淡忌廉 Whipping Cream 200ml
檸檬汁 Lemon Juice 3-4 drops
裝飾 decoration:
檸檬皮 Lemon Peel
生果乾 Dry Fruits
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Vegan Citrus Cheesecake [ sugar, oils and flour Free Tofu Cake recipe ]
Hello, guys, one more vegan recipe for you! This is an incredible citrus cheesecake or tofucake. I love how tender and slightly sour it is, moreover the cheesecake is sugar, flour and oils free, which make him practically perfect healthy dessert.
low calorie Strawberry Cheesecake -
Coffee-flavoured Tofu Cake -
3 tastes! of No Bake Tofu Cheesecakes -
Recipe:
400 grams of tofu
100 ml of any plant-based milk
juice of 1 orange + 20 ml of lemon juice
OR juice of 1 lemon + 50 more ml of milk
vanilla
15 grams of corn starch
sweetner
turmeric (optional)
salt/cinnamon
lemon zest
70 grams of oats
70 grams of any nuts
1 small banana
25 grams of raisins
135 calories per 100 grams
Proteins - 7.6
Fats - 6.5
Carbs - 14
#vegancheesecake #lowcaloriedesserts #tofucake
Yuzu Tofu No-Bake Cheesecake
Ingredients:
- ½ pack Silken Tofu (5 oz)
- ½ pack Cream Cheese (4 oz)
- 2 Tbsp Yuzu Syrup (
- 3 Tbsp Condensed Milk
- ½ cup Cookie Crumb Crusts
- 1 Tbsp Butter
- 1 tsp Gelatin Powder
- ½ cup Water
- Matcha Green Tea Powder for decoration (
- Fruits for decoration
Instructions:
1: Dehydrate tofu
1. Remove the tofu from the package and wrap it with paper towel on a tray.
2. Rest it in the refrigerator for one hour, exchanging the paper towel several times to remove excess water.
3. Remove the paper towel and place the tofu on a microwaveable plate and heat for about two minutes without any cover. Drain water and set it aside.
2: Make the crunchy base
1. Place the cookie crumbs in a bowl.
2. Melt the butter in a microwave and pour over the crumbs. Mix and coat the crumbs with butter.
3. Place the crumbs in small dessert glasses and press down with your fingers. Allow them to set in the fridge.
3: Make the cheesecake mixture
1. Add the cream cheese, Yuzu syrup, and condensed milk in a bowl and mix well.
2. Add tofu to the mixture and mash it using a hand mixer or food processor until the mixture is smooth and silky.
3. Boil water in a small pot and dissolve the gelatin powder. Pour it over the mixture and mix well.
4: Set the mixture
1. Pour the mixture into the dessert glasses and keep them in the fridge for at least two hours until the mixture is set.
2. Dust the green tea powder over and put on decorate with some fruits, enjoy!
#umami #myumami #instafood #japanesefood #japaneseproduct #japaneserecipe #japanesecooking #japaneseingredient #japanesecuisine #japaneseseasoning #japanesefoodie #japanesefoodlover #eatjapanese #eatrealfood #homemade #homecookedmeal #homecooking #highqualityingredient #cookingram #cookinglifestyle #cookyourownfood #healthyfood
VEGAN BAKED CHEESECAKE | nut free, high protein
Today I'm sharing my favourite vegan baked cheesecake recipe with you guys. It's nut free, high in protein, super easy to make and absolutely delicious!
Recipe:
Bake the cake at 180˚C and let it set for at least 3 hours or overnight before slicing and tugging in! :)
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