Pumpkin-Tofu Cheesecake and Fresh Cranberry Relish

[Guest guest]

Recipes for pumpkin-tofu cheesecake and fresh cranberry

relish follow.

 

I just made the cheesecake, it's in the oven now. I'll make

the cranberry relish in a few minutes.

 

Both improve by being made the day before you eat them.

 

Happy Thanksgiving!

 

Pat

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

 

* Exported from MasterCook *

 

Pumpkin Tofu Cheesecake

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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

1 pound tofu (I use a 12.5 oz pkg

of silken tofu, works fine)

1 15 oz-can pumpkin

4 ounces nonfat cream cheese

3/4 cup sugar

1 teaspoon vanilla

3/4 teaspoon cinnamon

1/3 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cloves, ground

 

Preheat oven to 350 F. Coat 8.5 inch springform pan with

cooking spray.

 

Put all ingredients in food processor and process until very

very smooth.

 

Pour into pan and bake about 45 minutes

 

Turn oven off. Let cheesecake cool in oven for 45 minutes.

 

Transfer to wire rack and cool completely. Refrigerate,

covered loosely with plastic wrap, overnight or all day.

It's best if made the day before and refrigerated overnight.

 

 

Description:

" Very nice, very low-fat pumpkin tofu cheesecake "

 

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

 

Per Serving (excluding unknown items): 201 Calories; 4g Fat

(17.7% calories from fat); 10g Protein; 34g Carbohydrate; 3g

Dietary Fiber; 2mg Cholesterol; 112mg Sodium. Exchanges: 0

Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat; 2 Other

Carbohydrates.

 

Serving Ideas : Serve with whipped cream.

 

NOTES : Use silken tofu if possible. If you use reduced-fat

silken tofu, the fat grams and calories will be lower than

shown here, but Mastercook doesn't have reduced-fat silken

tofu in its database. The silken tofu I buy comes in a 12.5

oz container, and I use that in the recipe - it works fine.

 

I like this with more spices than the recipe calls for, here

are the measurements I actually used today. I put in two

teaspoons of brandy too.

 

2 tsp vanilla

1.5 tsp cinnamon

1 tsp ginger

1/4 tsp ground cloves

1/2 tsp nutmeg

 

This would be even nicer with a graham crust, or with

gingersnap crumbs sprinkled on top at serving time.

 

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

 

Fresh Cranberry Relish

 

4 cups (1 lb) fresh cranberries (I use one package, I think

it's not quite a pound)

2 medium-sized red applies, unpeeled but cored

1 large or 2 medium sized oranges, quartered, pitted, peeled

1/2 - 2/3 cup honey, depending on your sweet tooth

 

Wash cranberries, drain, remove stems if any.

 

Chop everything (except the honey) coarsely in a food

processor. This will probably need to be done in several

batches. You don't want mush, you just want to coarsely

chop the cranberries, apples, and orange(s).

 

Put the chopped fruit in a bowl, and mix in the honey.

Refrigerate several hours or (preferably) overnight before

serving.

 

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

[Guest guest]

Yum. These sound very good. Thanks Pat.

Happy Thanksgiving to you as well.

 

~ P_T ~

 

When the eagles are silent, the parrots begin to jabber.

--Sir Winston Churchill

~~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~

 

, Pat Meadows <pat@m...> wrote:

>

> Recipes for pumpkin-tofu cheesecake and fresh cranberry

> relish follow.

>

> I just made the cheesecake, it's in the oven now. I'll make

> the cranberry relish in a few minutes.

>

> Both improve by being made the day before you eat them.

>

> Happy Thanksgiving!

>

> Pat