| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Soy milk |
| 3 |
tb |
Unbleached flour |
| 1/4 |
c |
Oil |
| 1/2 |
c |
Cocoa |
| 1 |
c |
Sweetener of choice |
| 1 |
ts |
Vanilla; (a touch of peppermint extract is great!) |
| 1 |
c |
Unbleached flour |
| 2 |
tb |
Soy flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
pk |
(10.5 oz) silken tofu |
| 1/2 |
c |
Sweetener of choice |
| 1 |
tb |
Unbleached flour |
| 1 |
tb |
Lemon juice |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
BROWNIE LAYER
CHEESECAKE LAYER
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
2 g fiber
55 mg sodium
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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