No-bake Pumpkin "cheesecake"
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Desserts, Tofu, Vegetarian | 10 | Servings |
INGREDIENTS
| 2 | T | Almond butter |
| 2 | T | Water |
| 6 | oz | Graham crackers |
| 2 | c | Pumpkin, cooked & pureed |
| 1 | Silken tofu, firm | |
| 2/3 | c | Maple syrup |
| 1/4 | c | Almond butter |
| 1 | T | Pumpkin pie spice |
| 1 | c | Water |
| 1 1/2 | T | Agar powder |
INSTRUCTIONS
Lightly oil a 12" springform pan & seet aside. Mix together almond butter & water. Set aside. Grind graham crackers in a food processor into fine crumbs. Transfer to a large bowl & mix in the prepared almond butter-water mixture until coarse crumbs are formed. Press firmly into bottom of prepared pan & set aside. Puree pumpkin, tofu, maple syrup, almond butter & spice. Set aside. Meanwhile, simmer water & agar in a small saucepan for 3 to 5 minutes, whisking constantly. Immediately add to pumpkin mixture & blend until smooth. Pour this mixture into the waiting crust & smooth the top. Chill overnight. "Vegetarian Gourmet" Fall, 1995 From: Recipes From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 203
Calories From Fat: 61
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 223.2mg
Potassium: 243.1mg
Carbohydrates: 33.3g
Fiber: 3g
Sugar: 20.1g
Protein: 3.7g