| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
|
1 |
servings |
INGREDIENTS
| 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 |
| 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.) |
INSTRUCTIONS
LEMON GLAZE
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.
Posted to fatfree digest by Sheri Slattery <slattery@txdirect.net> on Oct
20, 1999, converted by MM_Buster v2.0l.
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