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Tofu Banana-Pineapple Cheesecake Recipe

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This recipe for Tofu Banana-Pineapple Cheesecake, by , is from A Recipe Collection from The Friends of Vision Literacy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Brown

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. 6 oz. medium-firm tofu
2 eggs
1/2 c. packed brown sugar
2 tbsp. lemon juice
1 tsp. grated lemon peel
1 tsp. vanilla
2 medium-sized ripe bananas
1 can (8 oz,) crushed pineapple, drained well
Graham cracker crust (see directions)

Directions:
Directions:
Drain tofu and pat dry with paper towels. In a blender jar, combine the eggs, sugar, juice, peel, and vanilla. Break tofu and bananas into chunks. Add half to blender; cover and whirl until smooth. Add remaining chunks to blender; cover and whirl until very smooth. Pour mixture into a bowl and stir in pineapple; then pour into cooled graham cracker crust. Bake in a 325 degree oven for about 1 hour or just until center jiggles slightly when pan is gently shaken. Cool on a rack; cover and chill. To serve, remove pan sides and sprinkle with reserved crumbs. Makes about 8 servings.
Graham cracker crust:
Combine 1 c. graham cracker crumbs and 3 tbsp. melted butter or margerine; reserve 1 tbsp. crumb mixture to sprinkle on top later. Press remaining crumbs in the bottom of a 9 inch round cake pan with removable sides. Bake in a 350 degree oven for 6 minutes. Cool.

Personal Notes:
Personal Notes:
This smooth, creamy dessert isn't really a cheesecake but is a healthy alternative. Instead of cream cheese it is made with tofu. It is high in protein, low in cholesterol and only about 200 calories a serving.

 

 

 

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