Lacto/Vegan(Veggie Life)Lemon Torta with Gingersnap Crust

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Lemon Torta With Gingersnap Crust

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons unsalted butter or margarine

8 ounces gingersnap cookies, vegan if desired,

broken

1/2 teaspoon ground ginger

1/2 cup freshly squeezed lemon juice

2 tablespoons cornstarch

1/2 teaspoon salt

2 12-oz packages extra-firm silken tofu, drained

zest of 3 lemons, minced

1/2 cup creamed or light colored honey

1 teaspoon vanilla

 

Preheat oven to 325 degrees. Bring a kettle of water to boil for water bath.

Lightly coat sides of a 9-inch springform pan with a small amount of the butter

or margarine.

 

In a microwave-safe dish, melt remaining butter on high power for about 45

seconds. In a food processor or blender, combine cookies and ginger. Process

to fine crumbs.

 

Transfer crumbs to a medium bowl. add melted butter or margarine and combine

with a fork. Press crumb mixture evenly into bottom of prepared pan, pressing

mixture about 1/4 inch up the sides. Bake for 10 minutes. Set crust aside on a

cooling rack.

 

In a small bowl, whisk together lemon juice, cornstarch, and salt until

dissolved.

 

Crumble tofu into food processor or blender. Puree until creamy, about 30

seconds, scraping down sides as needed. Add cornstarch mixture, and puree

another 30 seconds. Add zest, honey, and vanilla. Puree until well blended,

scraping down sides as needed. Wrap bottom and sides of the springform pan in a

layer of heavy foil to prevent leakage. Pour filling evenly into crust.

 

Center springform pan inside a larger roasting pan of about the same height.

Place pans in the oven and carefully pour hot water from the kettle into the

larger pan until water comes halfway up the sides of the springform pan. Bake

for 35 minutes. (Torta will be jiggly.)

 

Remove torta from water bath. Remove foil and place torta on a cooling rack for

1 hour. Chill thoroughly, several hours or overnight. To serve, carefully

remove sides of the springform pan.

 

Description:

" Lacto/Vegan "

Source:

" Veggie Life, Spring, 2001, page 22 "

 

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Per Serving (excluding unknown items): 8 Calories; trace Fat (0.8% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

107mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

 

NOTES : The author recommends Meyer lemons (golden-yellow, thin-skinned variety)

than the Eureka or Lisbon lemons because they are sweeter and juicier. She also

recommends a creamed honey because of its thick consistency and light color.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0