By: Sue Pasqual
Want to make something sweet for your sweetheart on Valentine’s day? Try this protein-packed TLS dessert!
Tofu and Ricotta Raspberry-Swirl Cheesecake
Serves 6
4 oz. oatmeal cookies
6 1⁄2 TBSP butter, melted
9 oz. soft tofu
18 oz. part-skim ricotta cheese Zest of 1 lemon
1 tsp vanilla extract
3 eggs
8 TBSP agave syrup
2 TBSP raspberry jam and preserves 2 cups raspberries
Preheat oven to 275 degrees. Line a 6×1 muffin tin with paper muffin cups. Place the cookies in a food processor and process until they form fine crumbs. Transfer to a bowl and stir in butter until well combined. Divide the mixture evenly among the paper cups and press down firmly to form a base. Place in refrigerator while you make filling. Place the ricotta mixture, tofu, lemon rind and vanilla in a food processor and process until smooth. Add the eggs and agave and beat until smooth and well combined. Divide the ricotta mixture evenly among the prepared bases. Gently stir 1 tsp of jam into each cheesecake. Bake for 1 hour 10 minutes or until set in the middle. Remove from the oven and allow to cool completely before covering with plastic wrap and chilling for 3-4 hours. Serve with topped raspberries.
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