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 ts 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
???? 【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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Tofu Cheesecake - 豆腐芝士蛋糕
Recipe at:
We’ve perfected this sublime Tofu Cheesecake number that will be a hit with your loved ones. Best of all, you can put it together without breaking a sweat - zero baking skills required!
This humble rendition of the cheesecake began as one lone New York woman’s quest for a more nutritious, and healthier cheesecake – the same ones that bear the famous city’s name. Using what she studied in macrobiotics, Marcea published a cookbook which contained the “Tofu Cheesecake” recipe. That one recipe eventually sparked a mini-revolution across the city’s restaurants in the 1980s. It was almost forgotten until almost a decade later when a Japanese-American woman named Keiko won hearts and stomachs with her masterpiece, said to have been rated as the top with “no other coming a close second”.
For the base, we go traditional with a firm spread of finely crushed digestive biscuits and melted butter. Now, for a really luscious cheesecake with an exquisite ethereal texture, we combine the thickened cream, fresh Greek yoghurt, rich cream cheese chunks, icing sugar, good full squeeze of lemon, collagen-packed gelatin, and tofu, then make sure we give it a good blend.
In our recipe, we use Vitasoy Organic Sprouted Tofu to achieve the perfect wobbly consistency and creamy smoothness that just rolls off cleanly onto your spoon. It also has 25% more calcium content compared to other tofu brands, and because it’s sprouted it will offset the heaviness by helping with the digestion.
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Tofu Tiramisu | How to Make Tiramisu Super Healthy!
Tiramisu made with Tofu!!
The base is made with oats soaked in coffee.
This recipe is gluten free, dairy free and vegan friendly.
I hope you try making this super simple and yummy recipe!
Ingredients:
● 2 tsp instant coffee
● 2 tbsp hot water
● 4 tbsp oats
● 300g silken tofu
● 4 tbps sweetener of choice
● 1 tsp vanilla extract
● to garnish: pure cacao powder
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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. ❤️
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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