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Yield: Serves 10. Each serving: 1 slice.
Recipes
Crustless Cheesecake
| Nutrition Information | |
| Calories: | 99 |
| Total Fat: | 0.6g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 120mg |
| Carbohydrates: | 14g |
| Dietary Fiber: | 0g |
| Sugars: | 9g |
| Protein: | 10g |
| Vitamin A: | 353iu (7%) |
| Vitamin C: | 16.6mg (27%) |
| Calcium: | 63mg (6%) |
| Iron: | 1.3mg (7%) |
Made with tofu, a good source of isoflavones which may help prevent cancer and heart disease.
15 ounces extra firm silken tofu
1/2 cup nonfat sour cream
1 cup nonfat cream cheese
1/2 cup sugar
1 Tbsp vanilla extract
2/3 cup nonfat egg substitute
2 lemons, zest and juice
Preheat the oven to 350 degrees. Spray a 9 inch cake pan with vegetable oil spray. Blend all ingredients together in blender until very smooth. Pour into the oiled cake pan.
Place the cake pan in a large bake-proof pan filled with 1 inch of hot water. Bake until firm in the center, about 45 minutes.
Chill completely; cut in 10 and top with Plum Compote or fresh fruit.
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