 To
Recipe List |
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| INGREDIENTS: |
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 1
x 12 oz. package House Premium Tofu Extra Soft |
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8
oz. cream cheese at room temperature |
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½
cup sugar |
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1
Tbsp. grated lemon rind |
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1
Tbsp. lemon juice |
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1
tsp. vanilla extract |
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1
(0.25 oz.) envelope gelatin |
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¼
cup cold water |
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graham
cracker crust for 9-inch pie pan, |
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pre-made
or from-scratch |
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½
cup fresh or frozen raspberries |
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¼
cup sugar |
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fresh raspberries (optional) |
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| MAKES
EIGHT SERVINGS |
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| Prep
time: 20 Minutes |
| Chill
time: overnight |
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| DIRECTIONS: |
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Beat Tofu, cream cheese and sugar together until smooth.
Stir in the lemon rind, lemon juice and vanilla extract.
Soften the gelatin in ¼ cup cold water in a small pan.
Stir over a gentle heat until dissolved. Stir into the Tofu mix.
Pour filling into prepared crust.
Purée the raspberries and sugar together. Pour over the cheesecake
filling.
Make an attractive pattern by gently swirling the puree through the
filling.
Refrigerate overnight. Garnish with fresh raspberries if desired.
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