Ingredients

Crust 20 individual fat-free graham cracker (about 1 cup) 1 egg white 2 tsp honey Filling 2 lbs/blocks low-fat silken tofu (4 cups) 2 egg whites or 1/4 cup egg substitute 1/4 cup raisins 1/4 cup OJ 3 tbsp maple syrup 1 tsp grated orange zest 1 tsp vanilla extract 1/2 tsp orange extract 1/2 cinnamon 1 vanilla bean, optional canola cooking spray 1/4 cup fat-free graham crackers, for garnish 1 recipe fruit topping... 2 tsp cornstarch 2 tbsp apple juice 8 oz frozen berries 3/4 c fruit sweetner 1 cup fresh berries (raspberries, blueberries, strawberries) Preheat oven 350F.Spray 9' round pan and line bottom with a piece of parchment or wax paper cut to fit. In a food processor fitted with a metal blade make fine crumbs of graham crackers. Add egg white and honey and process until dough begins to come together to make a ball. Press dough into bottom of prepared pan. Wipe out processor. Place tofu, egg whites, raisins, oj, maple syrup, orange zest, vanilla and orange extracts, and cinnamon into work bowl and process for about 2 minutes. If using vanilla bean, split lenghtwise with a sharp knofe and scrape the seeds into the tofu mixture. Process for 1 more min. Pour batter over crust and bake until cheesecake is slightly firm to the touch, about 1 hr. Cool and then chill. Press graham cracker crumbs into the side of the cooled cake. Spoon fruit topping over the top. Chill until ready to serve. Fruit Topping:Dissolve cornstarch in apple juice. Place frozen berries in a saucepan with sweetner and bring to a boil. Add dissolved cornstarch and boil until thick, about 2 min. Remove from heat. Stir fresh berries into thickened mixture. 8 to 10 servings 163 calories, 1g fat, 0.2g sat fat, 0g cholesterol, 8.7g protein, 56g carbs, 3.6g fiber, 103mg sodium

Description

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