Tofu Cheesecake Brownies

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

2/3	c	Soy milk
3	T	Unbleached flour
1/4	c	Oil
1/2	c	Cocoa
1	c	Sweetener of choice
1	t	Vanilla, a touch of
		peppermint extract is
		great!
1	c	Unbleached flour
2	T	Soy flour
1	t	Baking powder
1/4	t	Salt
1		10.5 oz silken tofu
1/2	c	Sweetener of choice
1	T	Unbleached flour
1	T	Lemon juice
2	t	Vanilla
		g fiber 55 mg sodium

INSTRUCTIONS

Preheat oven to 350  BROWNIE LAYER- Whip together the soymilk and 3T
flour. Cook over  medium heat, stirring constantly until thickened. Let
cool  completely. Beat together the oil cocoa, sweetener, and vanilla,
then  beat in the cooled soymilk and flour mixture. Add 1c flour, soy
flour, baking powder, and salt, and beat until smooth. Spread mixture
evenly into a 9" round spring-form pan.  CHEESECAKE LAYER- Blend the
tofu, 1/2c sweetener, 1T flour, lemon  juice, and 2t vanilla in a
blender until smooth and creamy. Pour  evenly over the brownie layer,
and bake for 1 hour. Cool and serve.  NOTES- I prefere to let it cool
several hours or over night. I have  used Low-fat milk for the
Soy-milk. Soy Flour- soy flour is available  in Natural Food Stores,
and should be stored in the refrigerator or  freezer. It is a heavy
flour and may be used in small amounts for  baking. It adds moisture
and texture to baked goods; and they tend to  turn golden brown more
quickly during baking.  NUTRITIONAL DATA (for original recipe as
printed above) Recipe yield  16 servings 1 serving155 calories 4 g
protein 5 g  fat 26 g  carbohydrates  Recipe from "Soyfoods Cookery" by
Louise Hagler  Posted to EAT-LF Digest by Abtaxel <Abtaxel@aol.com> on
Mar 9, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2189 Calories From Fat: 557 Total Fat: 63.5g Cholesterol: 0mg Sodium: 1164.1mg Potassium: 1375.7mg Carbohydrates: 382.5g Fiber: 21.5g Sugar: 212.6g Protein: 40.3g