Mock Cheesecake
Yield
servingsPrep
5 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tofu
|
|
| 1 ½ | tablespoons |
lemon juice
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
honey
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ½ | cup |
sugar
|
|
| 1 | x |
graham cracker pie crust
baked, 9-inch |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tofu
|
|
| 23 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
honey
|
|
| 59 | ml |
vegetable oil
|
|
| 7.5 | ml |
vanilla extract
|
|
| 118 | ml |
sugar
|
|
| 1 | x |
graham cracker pie crust
baked, 9-inch |
*
|
Directions
Preheat oven to 375℉ (190℃) Fahrenheit.
Put tofu, lemon juice, salt, honey, vanilla, and sugar in food processor or blender and process until smooth and creamy.
Pour mixture into a baked pie crust.
Bake 40 minutes, cool, then chill.
