Ingredients

Crust: 30 cookies (I use gluten-Free)such as chocolate, vanilla wafers, gingersnap or graham crackers)
2 T canola oil
1 T water

Raspberry Sauce: 1/2 cup fresh or frozen raspberries
1/4 cup sugar
1/2 cup water
1/2 t cornstarch (or for cooked, 1.5 t)

Filling:
1.5 cups firm silken tofu, drained
1 cup soy cream cheese
1 cup sugar
2 T lemon and/or lime juice
1 T lemon zest (or lime)
1 t cornstarch
1 t vanilla extract

Description

View Full Recipe