1 9-inch baked crumb crust
2 tb Agar flakes
2/3 c Low-fat or non-fat vanilla
-soymilk
1/2 c Sugar or other sweetener
1/2 ts Salt
1 lb Reduced-fat firm tofu; (not
-silken)
4 tb Lemon juice
2 ts Grated lemon peel
2 ts Vanilla
-LEMON GLAZE-
1/3 c Sugar or other sweetener
1 1/2 tb Cornstarch
1 1/2 tb Lemon juice
1/2 ts Grated lemon peel
1/3 c Water
Fresh fruit for topping;
-(strawberries, kiwi,
-oranges, blueberries, etc.)
Combine agar and soymilk in saucepan and let stand 5 minutes; stir in sugar
and salt. Simmer over low heat, stirring frequently, 5 minutes. Pour into a
blender and add tofu, lemon juice, lemon peel, and vanilla. Blend until
very smooth. Spread evenly into pre-baked crust. Glaze: Mix sugar and
cornstarch in small saucepan, add remaining ingredients; whisk until
smooth. Heat, stirring constantly, until mixture is clear and thick. Spread
evenly over cake. Top with fresh fruit. Chill thoroughly before serving.
9.4% of calories from fat!! From The Peaceful Palate by Jennifer Raymond.
Yields
1 servings