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No Guilt Tofu Banana-pineapple Cheesecake
Author/Submitted by: From Tammy Jacobson
Servings: 8
Categories:
Bananas
/
Cheesecakes
/
Desserts
/
Low-Fat/Low-Cal
Ingredients: 1
Cup
Graham cracker crumbs 3
tablespoons
Butter or margarine,
melted
18
ounces
Tofu,
medium-firm
2
whole
Eggs 1/2
cup
brown sugar,
packed
2
tablespoons
lemon juice 1
teaspoon
lemon peel,
grated
1
teaspoon
vanilla 2
medium
bananas,
ripe
8
ounces
crushed pineapple,
well drained
Directions:
Preheat oven to 350 degrees. Combine graham cracker crumbs and butter;
reserve 1 tablespoon crumbs. Pat remaining crumb mixture evenly in the
bottom of a 9-inch springform pan. Bake for 6 minutes; cool. Lower
oven temperature to 325 degrees.
Drain tofu and pat dry with paper towels. In a blender jar, combine the
eggs, sugar, juice, lemon peel and vanilla. Break tofu and bananas into
chunks. Add half to blender; cover and whirl until smooth. Add
remaining chunks to blender, and cover and whirl until very smooth.
Pour mixture into a bowl and stir in pineapple, then pour into cooled
graham cracker crust. Sprinkle with reserved crumbs.
Bake for about an hour or just until center jiggles slightly when pan is
gently shaken. Cool on rack; cover and chill before serving. Makes 8
slices.
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