Repost of Judy's New York Tofu Cheesecake, etc.

[Guest guest]

Risa & All:

 

Here's what I did: I created nutritional links for " low fat graham cracker

crumbs " to " graham cracker crumbs " in the MC ingredient list (there was no

lising for " low fat graham cracker crumbs, and regular ones are low fat anyway).

For " soft soy margarine " I linked it to " margarine made with soybean oil " . I

embedded the recipe in the cheesecake recipe.

 

Within the cheesecake recipe, I made nutritional links as follows: soft tofu to

" tofu " , sugar or light granulated cane juice to " sugar " , and soy cream cheese to

" tofu " (I do not have soy cream cheese added to my ingredient list and this was

the closest thing to it, soooo).

 

The nutritional links will import, but the recipe embedding probably won't and

you will have to " re-embed " if you want it that way.

 

Hope this helps and isn't too confusing!

 

Karen

 

 

* Exported from MasterCook *

 

" New York " Tofu Cheesecake

 

Recipe By :Soy Desserts - Patricia Greenberg

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 9-inch Graham Cracker Crust

1 1/2 pounds soft tofu

1 cup sugar or light granulated cane juice

8 ounces soy cream cheese

1 teaspoon vanilla extract

 

Prepare the Graham Cracker Crust ahead and set aside. Preheat the oven to 350F.

 

In a blender or food processor, puree the tofu until smooth. Add the sugar, soy

cream cheese, and vanilla, processing until smooth.

 

Pour the tofu mixture into the prepared crust and bake for 50 minutes.

 

Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool.

 

Refrigerate the cheesecake overnight. Serve at room temperature.

 

Description:

" Substituting tofu for eggs and using soy cream cheese and organic

sweeteners, this recipe has been transformed. These changes take

nothing away from the satisfying appeal that this cake is famous for,

and the preparation is a breeze. "

S(Mailing Lists):

" jkujawa on 24 Jan 2001 "

Yield:

" 12 slices "

 

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

 

Per Serving (excluding unknown items): 169 Calories; 7g Fat (36.1% calories from

fat); 6g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 68mg

Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Fat; 1 Other Carbohydrates.

 

NOTES : Posted to Veg-Recipes

Nutr. Assoc. : 0 5290 1440 5290 0

 

 

* Exported from MasterCook *

 

Graham Cracker Crust

 

Recipe By :Soy Desserts - Patricia Greenberg

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 1/4 cups low-fat graham cracker crumbs -- (or 1 package)

6 tablespoons soft soy margarine

1 9-inch spingform pan or 9-inch pie pan, nonstick

 

Process the graham crackers in a food processor on high speed until they are

finely ground.

 

Add the magarine and pulse until the mixture reaches the consistency of coarse

crumbs.

 

Pat the mixture into a thick layer in the bottom of the springform pan. Fill and

bake according to recipe instructions.

 

Description:

" With their crumble cookielike consistency, graham crackers are the

most traditional choice for cheesecake crust. This recipe can also be

used for a variety of pies. For a change of pace, use the

chocolate-flavored graham crackers. "

S(Mailing Lists):

" jkujawa on 24 Jan 2001 "

Yield:

" 1 7/8 inch crust "

 

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

 

Per Serving (excluding unknown items): 1053 Calories; 79g Fat (66.5% calories

from fat); 8g Protein; 81g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

1435mg Sodium. Exchanges: 5 1/2 Grain(Starch); 15 1/2 Fat.

 

NOTES : Makes 1 9-inch crust or 6 individual 3-inch tart shells.

 

Posted to Veg-Recipes

Nutr. Assoc. : 3542 4099 0