A creamy, light and yet non-dairy version of cheesecake.
1 cup graham cracker crumbs
1/2 cup finely ground almonds
1/4 cup unrefined sugar crystals or brown sugar
1/2 cup unsalted butter or margarine, melted
8 oz silken tofu
8 oz tofu cream cheese
1/2 cup brown sugar
1/3 cup honey
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 tbsp unbleached flour
1/2 cup frozen raspberries, thawed
1/2 cup frozen mango chunks, thawed
1/4 cup mango or orange juice
1 tbsp sugar
Step 1. Preheat oven to 350°F.
Step 2. In a medium bowl, combine cracker crumbs, ground almonds, sugar and melted butter until crumbs are evenly moistened. Press firmly into a 9-inch pie plate to form crust. Bake for 10 minutes or until golden. Set aside to cool while preparing the filling.
Step 3. In food processor or blender, combine filling ingredients and process until smooth and creamy. Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours. Serve, topping each piece with 1-2 tbsp raspberry-mango sauce.
Step 1. Purée all ingredients in food processor or blender until smooth.