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Cheesecake Filling Ingredients ¾ cup key lime curd (see recipe below) 1 package 12.3 oz. silken tofu, drained in colander for 5 minutes.8 oz. cream cheese (I used ½ regular and ½ low fat) ⅓ cup sugar 2 large eggs 1 large egg white 1 Tablespoon cornstarch Lime Curd Ingredients ½ cup sugar½ cup fresh key lime juice (can use bottled if desired) 5 egg yolks 1½ tablespoons butter Crust Ingredients 1 cup melted butter 2 cups soy flakes (from Microsoy) 1½ cups pretzel crumbs ½ cup sugar Fruit for topping (mango and blueberries) Whipped cream topping Crust Instructions Mix together all dry crust ingredients, then add melted butter. Mix well with a fork.Press into eight 4-inch tart pans or two larger ones. Bake at 350 degrees for 5 minutes. Filling Instructions Combine all filling ingredients (you’ll have some key lime curd left over from batch). Process in a food processor until smooth. Pour into tart pans. Bake at 350 degrees for 10 minutes, then 325 degrees for 15-18 minutes, until center is set. Cool on a rack. Remove tart pans. Store in fridge. Add your favorite fruit and whipping cream if desired. Lime Curd Instructions Combine sugar, egg yolks, and lime juice in a bowl, strain through tine strainer. Pour into medium heavy saucepan. Cook over medium heat for 8 minutes, stirring constantly with a whisk. Add butter. Cool in an ice bath, stirring occasionally. Cover and chill.

Crumb Crust Ingredients 1 cup Vanilla wafer crumbs 2 Tbsp. pecans, finely chopped 2 Tbsp. soy margarine, melted Filling Ingredients 1 pound 8 ounces Silken tofu 1 pound lowfat cream cheese ¾ cup granulated sugar 1 Tbsp. grated lemon peel 1 Tbsp. Vanilla 3 (½ cup) eggs 3 (⅓ cup) egg whites Chopped pecans, optional Frozen berries, thawed, optional Instructions Combine vanilla wafer crumbs, pecans and margarine; mix well. Press mixture into bottom of 9-inch springform pan. Bake at 375°F about 8 minutes or until golden brown. Cool on wire rack.In mixer bowl, beat tofu until smooth. Add cream cheese, sugar, flour, lemon peel and vanilla; mix until completely blended. Beat in eggs and whites, one at a time; mix well. Pour filling over crust.Bake at 375°F 50 to 60 minutes or until filling is set and edges of top are lightly browned. Cool on wire rack and refrigerate overnight to cool completely. Remove ring and press chopped pecans into sides of cheesecake, if desired. Cut into 12 portions, dipping knife blade in hot water between each slice. Serve 1 to 2 ounces berries over each portion. Notes Yield: 12 slices Calories 279; Fat 13g; Protein 13.1g; Carbohydrate 27.3g; Fiber0.5g; Cholesterol 68mg; Sodium 272mg; .

Ingredients 1¼ cups oats 2 cups all-purpose flour ¾ cup soy flour 1 teaspoon. baking soda ⅛ teaspoon salt ¾ cup butter, softened ¾ cup packed brown sugar ¾ cup granulated sugar ¼ cup soybean oil 2 eggs 1 teaspoon vanilla 1¼ cup dried cranberries Instructions Preheat oven to 350 degrees. In a blender or food processor, blend oats until a coarse flour. Combine oats, all-purpose flour, soy flour, soda, and salt. Set aside. In a large bowl beat together butter, brown sugar, and granulated sugar until smooth. Beat in eggs and vanilla until smooth. Stir in flour mixture until blended.Stir in cranberries. Drop by rounded teaspoons onto ungreased baking sheet. Bake in a 350°F. oven, 12 minutes or until golden brown around the edges. Let stand on cookie sheet 3 minutes.Cool on a wire rack. Notes Yield: 5 dozen cookies.

These traditional oatmeal cookies use soy flour. Your family won’t notice the addition of the soy flour. Ingredients 1 ¼ cup all-purpose flour ½ cup soy flour ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 teaspoon cinnamon ½ cup butter ¾ cup brown sugar ¾ cup white sugar ½ cup applesauce 1 egg 1 teaspoon vanilla extract 3 cups quick oats ½ cup raisins Instructions Preheat oven to 350 degrees. Sift together all-purpose flour and next 5 ingredients (soy flour through cinnamon). Set aside. Beat butter and sugars until creamy. Add flour mixture; beat well. Add applesauce, egg, and vanilla; beat well. Stir in oat and raisins. Drop dough by tablespoons onto greased cookie sheets.Bake 12-15 minutes. Notes Yield: 4 Dozen. Each Cookie Calories 83 (26% from fat); Fat 2.4g (sat 1.0g, mono 0.9g, poly 0.2g); Protein 1.8g; Carbohydrate 14g; Fiber 1g; Cholesterol 9mg; Iron 0.6mg; Sodium 88MG; Calcium 15mg

Crust Ingredients 1½ cups graham cracker crumbs 6 tablespoons margarine, melted ¼ cup granulated sugar Filling Ingredients 1 pound soy cream cheese ⅓ cup granulated sugar 3 eggs ¼ cup Chambord liqueur, or thawed frozen raspberry or berry blend fruit juice concentrate 1 teaspoon lemon juice Topping Ingredients 1 cup soy sour cream 2 tablespoons powdered sugar 1 tablespoon Chambord liqueur, or thawed frozen raspberry or berry blend fruit juice concentrate Garnish Ingredients Chocolate syrup, optional Fresh raspberries Mint sprigs Instructions In a small bowl, stir together Crust ingredients until will mixed. Press into the bottom and about ½-inch up sides of 9-inch springform pan. Chill 10 to 15 minutes. Meanwhile, in a mixing bowl, beat soy cream cheese and ⅓ cup granulated sugar until well blended. Add eggs, one at a time, beating thoroughly after each egg. Stir in liqueur and lemon juice. Pour filling into crust; bake 50 minutes. Let cool at room temperature 15 minutes. Chill 2 hours or until completely set. In a small bowl, whisk together Topping ingredients. When ready to serve, top cheesecake slices with a spoonful of Topping, chocolate syrup if using, raspberries and mint sprigs. Notes Serves 8 to 12. Per serving (based on 12 servings) 277 Calories; 7 g Protein; 28 g Carbohydrates; 0.5 g Fiber; 14 g fat; 2 g Saturated Fat; 53 mg Cholesterol; 459 mg Sodium

Donna Noel, from Gray, ME came up with this tofu and soy milk based dessert that you freeze in hollowed out lemons. There’s enough of the tangy sherbet like mixture to freeze in popsicle molds or dessert dishes for another appearance at the table. Ingredients 2 to 3 large lemons 1 package (14 ounces) soft tofu 1 cup vanilla soymilk ½ cup soy oil1 cup sugar 1 tablespoon lemon extract Dash salt Fresh mint and raspberries for garnish Instructions Cut lemon in half crosswise. Using a grapefruit spoon or teaspoon, remove lemon flesh from peel, keeping peel intact to use as a serving cup. Squeeze lemon flesh, using a juicer or cheesecloth and reserve juice. In blender or food processor, blend all remaining ingredients except mint and berries for garnish. Stand lemon shells in muffin cups or on crumpled foil on plate to hold upright. Spoon lemon mixture into lemon shells. Freeze at least 2 hours. Spoon remaining lemon mixture into popsicle molds or individual serving dishes and freeze. Garnish filled lemon shells with fresh mint and berries. Notes Makes 4 to 6 servings

Ingredients 1 c. flour 1/2 c. soy flour 1 t. sugar 1/2 t. salt 1/3 c. Crisco 4 oz. firm tofu 4 oz. cream cheese 1/2 c. sugar 1 t. vanilla 1 small egg Instructions Combine flours, 1 t. sugar, salt and Crisco.Mix well and form into tartlet shells.Bake 10 min. Mix together well tofu, cream cheese, remaining sugar, vanilla and egg.Spoon into shells.Bake at 350 degrees for 25 min. Cool.Spoon Black Raspberry Pepper Jam over top of tartlets and serve cold. By Luanna Dee Evans

Ingredients 1 quart soymilk 2 vanilla beans 1 tablespoon minced fresh ginger 1 stalk lemongrass, minced 1/2 teaspoon salt 7 eggs 1 1/2 cups sugar Instructions Combine soymilk, ginger, lemongrass, vanilla beans and salt in a saucepan and bring to a boil.While soymilk is coming to a boil, combine eggs and sugar and whisk together just to incorporate. Allow soymilk mixture to cool for a moment, then strain into egg-sugar mixture. Stir just to incorporate all ingredients. Pour custard into buttered ramekins.Bake in water bath 300 degrees F. for approximately 1 ½ hours. Allow to chill overnight in refrigerator before serving. Serve as desired.

Soy flour and tofu make this moist cake even moister. To make it easy we’ve replaced the frosting with a creamy tofu-enhanced topping that is spooned over the individual slices of cake. Ingredients 2 cups all-purpose flour 1 cup soy flour 2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon salt 8 ounces silken soft tofu1 pound carrots, finely shredded (about 4 cups) ¾ cup vegetable oil 2 cups light brown sugar ¼ cup thawed orange juice concentrate 1 tablespoon vanilla extract ¾ cup chopped walnuts ¾ cup golden raisins Cream Cheese Topping Ingredients 4 ounces soft silken tofu 6 ounces light cream cheese 3 tablespoons honey 1 tablespoon lemon juice Instructions Preheat oven to 350 degrees. Coat a 9-inch tube pan with oil and sprinkle with flour. Combine all-purpose flour, soy flour, baking powder, baking soda, cinnamon and salt; set aside.Place tofu in a blender, process until smooth. In a large bowl combine blended tofu, carrots, soy oil, brown sugar, orange juice concentrate and vanilla. Add flour mixture to the carrot mixture. Stir until combined. Stir in walnuts and raisins. Pour batter into prepared pan.Bake cake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 20 minutes.Remove from pan and cool. To prepare topping, combine tofu, cream cheese, honey and lemon juice in blender or food processor, process until smooth. Serve with cake. Notes Yield: 12 servings. Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; IRON 1.4mg; Sodium 227mg; Calcium 20mg;

Ingredients 11 tablespoons (1 stick plus 3 Tablespoons) unsalted butter or soy margarine, softened 1 1/3 cups sugar 1 egg 1/4 cup soft tofu 1 teaspoon vanilla extract 3 drops almond extract 1/3 cup dairy sour cream 1/3 cup soy sour cream 3/4 teaspoon baking soda 2 cups all-purpose flour 2/3 cup soy flour Vanilla Icing Ingredients 1 1/3 cups sifted powdered sugar 2 tablespoons vanilla soy milk 3/4 teaspoon vanilla extract ¼ teaspoon almond extract Candy sprinkles, if desired Instructions Preheat oven to 325°F. In large mixing bowl, cream butter and sugar at medium speed until light, about 3 minutes. Add egg, tofu and extracts and beat until blended. In a small bowl, stir together the sour creams and baking soda (the mixture will foam a little). Add the flours to the butter mixture alternately with the sour cream mixture, beginning and ending with the flour. Do not over mix. Drop by level table spoonsful onto lightly greased baking sheets, spacing them about an inch apart. Bake until lightly browned around the edges, 10 to 12 minutes. Transfer to a wire rack to cool slightly. Vanilla Icing Instructions In a small bowl, stir together the powdered sugar, soy milk, and vanilla and almond extracts until smooth.Spread icing on cooled cookies.Sprinkle with candy sprinkles, if desired. Notes Makes 4 dozen (2-inch) cookies

Ingredients ½ cup sugar ½ cup brown sugar 1 egg1 teaspoon vanilla extract 1 teaspoon cinnamon 1 cup soy flour 1 cups all-purpose flour 2 teaspoon baking powder ¼ teaspoon salt ¾ cup pecan pieces Instructions In large mixing bowl, cream butter and sugar until light and fluffy. Add egg, vanilla and cinnamon and beat well. In small bowl stir together soy and all-purpose flour, baking powder and salt. Add to egg mixture and mix well. Stir in pecans. Divide dough in half and roll each half into a log. Wrap both rolls tightly with plastic wrap and chill in freezer for 30 minutes or several hours in refrigerator. To bake, preheat oven to 350°F Unwrap log and cut into 1/4-inch thick slices. Arrange on greased baking sheet.Bake until lightly browned, about 10 minutes. Notes Makes about 10 cookies By Christopher Koetke, Dean of Culinary Arts, Kendall College

This recipe is from Elizabeth Karmel, grillmaster and author of Taming the Flame; A Southern Girl’s Sassy Guide to Grilling and BBQ. Ingredients 1 16-ounce container silken firm tofu 1 cup confectioner’s sugar 1 cup Scharffen Berger Cocoa or other Best Quality Cocoa 1 teaspoon vanilla 1 tablespoon corn syrup 6 individual, prepared graham crust pie shells ½ pint of heavy whipping cream, whipped fresh raspberries for garnish shaved chocolate or mini chocolate chips for garnish Instructions Combine tofu, confectioner’s sugar, cocoa, vanilla and corn syrup in a blender. Blend until smooth, then chill for 30 minutes. Spoon into individual pie shells and chill loosely covered in the refrigerator until ready to serve. Top with whipped cream and garnish with raspberries and shaved chocolate just before serving. Notes CALORIES 545; FAT 25g; PROTEIN 12g; CARBOHYDRATE 12.7g; FIBER 2.8g; CHOLESTEROL 6mg; IRON 1.4mg; SODIUM 949mg; CALCIUM 20mg