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Tofu Pineapple Cheesecake with Kiwi

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Submitted by kthomas5

Tofu Pineapple Cheesecake with Kiwi recipe

YIELD

8 servings

PREP

10 min

COOK

60 min

READY

6 hrs

Ingredients

Crust
16 16
EACH EACH GRAHAM CRACKERS/WAFERS
rushed into fine crumbs *
79
CUP ML MARGARINE
calorie reduced
Filling
1 453.6
POUND G TOFU
½ 118
CUP ML PINEAPPLE, CANNED, CRUSHED
no sugar added *
¼ 59
CUP ML ORANGE JUICE
concentrate, thawed, no sugar
1 15
TABLESPOON ML VANILLA EXTRACT
1 15
TABLESPOON ML HONEY
2 1E+1
TEASPOONS ML CORNSTARCH
1 5
TEASPOON ML LEMON JUICE
Topping
1 1
KIWI KIWI FRUIT
medium, pared &, cut in thin slices *

Directions

To prepare crust: Preheat oven to 325℉ (160℃).

In bowl combine graham cracker crumbs with margarine and mix thoroughly.

Using the back of the spoon, press crumb mixture over bottom and sides of 9 inch glass pie plate.

Bake until crisp and brown, about 15 minutes.

Transfer pie crust to wire rack to cool.

To prepare filling: In work bowl of food processor or blender container process tofu until creamy.

Add pineapple, orange juice, vanilla and honey and process until smooth.

In small cup add cornstarch to lemon juice and stir to dissolve; add to tofu mixture and process until smooth and thoroughly blended.

Pour into prepared pie crust and bake at 325F for 40 to 45 minutes.

Transfer to wire rack to cool.

To serve: When cool, garnish with kiwi slices, cover lightly and refrigerate for at least 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 405 40% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 479mg 20%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 13%
Sugars g
Protein 26g
Vitamin A 9% Vitamin C 5%
Calcium 44% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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