1 1/2 cups graham cracker crumbs 1/4 cup soy margarine -- melted 3 cups firm silken tofu patted dry 1 cup sugar (or a natural sweetener) 1/4 cup soy milk 1 1/2 tablespoons vegetable oil 1 tablespoon cornstarch 1 teaspoon vanilla extract 2 pints strawberries -- washed and hulled mint sprigs (optional garnish)
Preheat oven to 350F. Lightly oil a 9-inch springform pan.
Place crumbs and melted margarine in bottom of spring-form pan and blend with a fork to moisten crumbs. Press crumb mixture into bottom and up sides of pan, and bake for 5 minutes. Set aside.
In a food processor, combine the tofu, sugar, soy milk, oil, cornstarch and vanilla and blend until smooth.
Pour filling into prepared crust and bake for 30 minutes or until firm. Remove from oven and allow to cool.
Cut 1 pint of strawberries of uniform size in half lengthwise and place in a bowl.
In a blender or food processor, puree remaining pint of strawberries and add to bowl. Gently toss to coat and arrange strawberry halves on cooled "cheese" cake in a circular pattern. Refrigerate several hours before serving.
Description: "Fresh strawberries are used to top this "cheese" cake made with heart- healthy tofu."
Per serving: 170 Calories (kcal); 10g Total Fat; (53% calories from fat); 2g Protein; 19g Carbohydrate; 0mg Cholesterol; 164mg Sodium