Tofu Cheesecake Brownies
| 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)
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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