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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

Cookie Dough Ingredients 1 cup shortening 3/4 cup brown sugar 2 eggs, separated 1/4 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 cup soy flour 1 teaspoon baking soda 1 teaspoon cream of tartar Pinch salt 1 cup finely chopped soy nuts Frosting Ingredients 2 tablespoons butter, softened 2 ounces cream cheese, softened 2 ounces Mascarpone cheese 1 cup powdered sugar 1/2 teaspoon vanilla extract Instructions Preheat oven to 350° F. In large mixing bowl, beat shortening, brown sugar, egg yolks and vanilla until well blended. In small mixing bowl, stir together flours, baking soda, cream of tartar and salt. Add flours to egg mixture and beat until blended.In small bowl, beat egg whites with a fork until just frothy. Using measuring teaspoon or by teaspoonsful, form dough into 1-inch balls. Dip balls in slightly beaten egg whites and then roll in chopped soynuts. Place on ungreased baking sheet and bake 5 minutes. Remove cookies from oven and press thumb onto top of each cookie to form a small cup. Bake 5 more minutes. Transfer cookies to rack and let cool. Frosting Instructions In medium mixing bowl, combine all ingredients and beat well. If you wish, tint frosting green or red with food coloring. Drop frosting from tip of spoon into center of each cooled cookie. Sprinkle with additional chopped soy nuts, if you wish. Notes Makes 4 to 5 dozen cookies

Ingredients ½ cup (1 stick) butter, softened 1 cup plus 2 tablespoons packed brown sugar 1 cup granulated sugar 1 jar (15 ounces) soynut butter 3 eggs1/4 teaspoon vanilla extract 4 1/2 cups old fashioned oats 2 teaspoons baking soda 1/4 teaspoon salt1 cup chopped macadamia nuts 1 cup chocolate covered soy nuts (optional) Instructions Preheat oven to 350° F. Lightly grease several cookie sheets and set aside. In large mixing bowl, cream butter and sugars at medium-high speed until light and fluffy, about 30 seconds. Add soynut butter, eggs and vanilla and beat until well blended. Add oats, soda and salt and mix.Stir in nuts (dough will be stiff). Form cookies by packing dough into ¼ cup measure and then dropping 4 inches apart on prepared cookie sheet. Lightly press each cookie with bottom of glass or measuring cup to form a 3 ½-inch diameter circle. Bake until center of cookies is just slightly soft, about 12 to 15 minutes. Let stand 1 minute and then transfer to cooling racks. Notes Makes 30 cookies By Chef Ephraim Malag & Pastry Chef Erin Wittrock, Tournament Club of Iowa

This unique dessert is a cross between a pudding and a cake. It is best eaten slightly warm, topped with fresh berries. Ingredients Zeste of 2 lemons (the finer the better) 1 c. sugar 3 egg yolks 1 t. vanilla extract 2 ½ T. soy flour ½ c. all purpose flour 6 oz. soft silken tofu 2 oz. melted butter 3 egg whites ¾ c. sweetened vanilla soy milk 7 T. lemon juice Instructions Mix zeste, ¾ c. sugar, yolks, vanilla, flours, tofu, and butter until smooth. In a separate bowl whisk egg whites until they form soft peaks. Add ¼ c. sugar and continue to whisk until firm peaks are formed. Using a rubber spatula, fold egg white mixture into the previous mixture. Mix soy milk, and then lemon juice into the mixture. Ladle the mixture into 6, 8 oz. souffle cups. Bake in a bain marie in a 350° oven for 45 minutes. Remove from the bain marie and let cool. Serve warm and topped with fresh berries. Notes Yield: 6 By Chef Christopher Koetke CEC CCE, Associate Dean, The School of Culinary Arts of Kendall College, Evanston, IL, USA

Crepe Ingredients ½ cup + 2 tablespoons all-purpose flour 2 tablespoons soy flour ¼ teaspoon baking powder 1 teaspoon cinnamon ⅛ teaspoon salt 1 cup plain soy milk 2 teaspoons molasses 1 tablespoon soy oil (vegetable oil) ¼ cup egg substitute Sautéed Apple Ingredients 2 tablespoons butter 2 large Granny Smith apples, cored and sliced ¼ inch thick 1 teaspoon cornstarch ¼ cup cold water ½ cup brown sugar ¼ teaspoon ground cinnamon Crepe Instructions Measure the all-purpose flour, soy flour, baking powder, cinnamon, salt, plain soy milk, molasses, soy oil, and egg substitute into a medium sized mixing bowl and mix until all ingredients are incorporated. Heat a medium sized and slightly oiled non-stick skillet over medium high heat. Using a ¼ cup measuring cup, pour the batter onto the skillet. Then pick up the skillet and rotate the skillet until the crepe batter evenly coats the bottom of the skillet.Cook the crepe for approximately two minutes per side; the crepe should be a light brown color.The crepe is now ready to be filled with the sautéed apples (the recipe for the sautéed apples follows this recipe). Sautéed Apple Instructions In a medium sized skillet, melt the butter over medium heat and add the apples. Stir the apples constantly and cook until they are almost tender (6-7 minutes). Dissolve the cornstarch in the water and add to the skillet. Stir in the brown sugar and cinnamon. Boil for two minutes, stirring occasionally. Remove the apples from the heat and fill into the crepes. Notes *Serving Suggestion: Top the crepe with French Vanilla whipped cream and salted roasted pecans.4 servings (2 crepes each)4 servings (sautéed apples)