Blackberry Tofu Cheesecake
A lighter version of traditional cheesecake, tofu cheesecake requires no baking and may even result in fewer trips to the gym.
Prep time: 30 minutes
Total time: Allow up to 12 hours to freeze solid
- 8 ounces firm tofu, chopped
- 8 ounces yogurt, plain or vanilla
- 1 cup blackberries
- 2 tablespoons sugar
- 2 ounces condensed milk
- 8 ounces whipped cream
- 2 ounces fresh-squeezed orange juice
- 1 ready-made graham cracker pie crust
Puree blackberries in blender with sugar and orange juice till smooth. Remove and set aside.
Toss tofu and condensed milk into blender. Blend until smooth.
In a large mixing bowl combine the cream, yogurt and condensed milk tofu blend. Stir until well mixed, about 3 minutes.
Pour contents into pie crust. Pour blackberry puree into the center of the mix. Slowly stir clockwise until the puree is evenly distributed.
Freeze overnight. Thaw slightly before serving. Garnish with blackberries (optional).