-Karen Thackeray 12 oz Tofu; well drained
-Crust 1/2 c Granulated sugar replacement
11 Vanilla sandwich cookies; 1/4 c Vanilla-flavored liqueur
-crushed 2 tb Cornstarch
3 tb Butter; or margarine/melted 2 ts Vanilla extract
-Filling 12 Egg whites
16 oz Light cream cheese
In a large bowl combine cream cheese, tofu, sugar replacement,
vanilla-flavored liqueur, cornstarch, and vanilla extract. Beat with
an electric mixer till smooth. Stir in egg whites. Pour the cream
cheese mixture over the crust. Bake at 225F for 1 hour and 20 min or
till the center no longer looks wet or shiny. Remove the cake from
the oven and run a knife around the inside edge of the pan. Turn the
oven off; return the cake to the oven for an additional 2 hour.
Chill, uncovered, overnight.
Serve with fresh sliced fruit.
Yields
8 servings