Slow Cooker Chutney-Topped Tofu Appetizer Cheesecake - 7 pts, 15g carbs, 1g fiber

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Slow Cooker Chutney-Topped Tofu Appetizer Cheesecake - 7 pts, 15g carbs,

1g fiber

 

Recipe By :Fresh from the Vegetarian Slow Cooker by Robin Robertson

Serving Size : 12 Preparation Time :0:00

Categories : 6 quart Slow Cooker

Tofu Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup unsalted butter

8 ounces regular cream cheese -- or tofu cream cheese (1 package)

8 ounces silken tofu -- (1 package)

1 tablespoon cornstarch

1 tablespoon curry powder

1 teaspoon salt

1 cup mango chutney

 

Preheat the oven to 400 degrees F. Lightly oil the inside of a 7-inch

springform pan. Spread the ground cashews over the bottom of the pan and

use your hands to press them into an even layer. Place the pan in the oven

until cashew crust is lightly toasted, about 5 mins. Be careful not to

burn the nuts. Remove from the oven and set aside.

 

In a food processor or using a hand mixer, process or beat the cream

cheese until smooth. Add the tofu, cornstarch, curry powder, salt, and

cayenne, and blend until smooth. Pour the mixture evenly into the prepared

pan. Cover with aluminum foil, making several holes in the foil for steam

to escape. Place a trivet, rack, or small heatproof bowl in the bottom of

a 6-quart slow cooker. Pour and inch of boiling water into the bottom of

the cooker. Place the foil-covered springform pan on top of the trivet,

cover and cook on Low for 4 hours.

 

Take pan out of the cooker, remove the foil, and let it stand until cool.

Once cool, cover, and refrigerate for at least several hours or overnight.

Let cool completely before removing from pan.

 

To serve, remove the sides of the pan, using a knife to loosen it if

necessary. Spread the top of the cheesecake with the chutney and serve.

 

Serves 12.

 

Description:

" 7 pts "

S(Formatted by Chupa Babi in MC):

" 01.15.07 "

Copyright:

" 2004 "

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Per Serving (excluding unknown items): 272 Calories; 23g Fat (74.2%

calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 62mg

Cholesterol; 242mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1

Fruit; 4 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Low for 4 hours.

 

6 quart cooker.

 

This savory spread was inspired by a baked brie appetizer

topped with chutney that I served during my catering days.

It looks great on the buffet table and is best served with

light, crisp crackers.

 

 

 

Nutr. Assoc. : 0 473 5290 0 0 0 0

 

 

 

 

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