Soy Recipes - Carob Tofu Cheesecake

Everybody loves this dessert! It is delicious and easy to wake.

• 3 cups tofu or 1`/ cups tofu plus 11/2 cups cream cheese
• 1/2 cup liquid fructose or honey
• 2 bananas
• 1/2 to 1 cup carob powder, depending on desired taste and darkness
• 1 tablespoon lemon juice
• 1/3 cup nonfat powdered soymilk or cow's milk (optional; add it if you like a firmer-textured cheesecake)
• crumbled sugar-free cookies or graham crackers to line the pan

1. Blend the tofu, fructose, bananas, carob, and lemon juice together in a food processor at medium speed until smooth. If you like it firmer, add the powdered milk. (The mixture will not be firm until frozen)
2. Lightly oil or butter a 9-inch cake pan. Place 1/2 inch layer of crumbled cookies in the pan. Pour the tofu mixture over the cookies.
3. Put the pan in the freezer until the cake is firm, at least two hours. Take the cake out of the freezer a half-hour before serving.

Variations:

1. Before freezing, top with carob chips and/ or nuts if desired.
2. Before freezing, top with fruit topping made from preserves or cooked-down fruit and honey or fresh fruit such as strawberries, blueberries, or peaches.
3. Blend in 1/2 to 1 cup of preserves in place of carob powder and liquid fructose.