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Graham Cracker Crust 2 cups graham crackers crumbs 1/3 cup sugar ½ cup margarine, melted Filling 12 ounces extra firm silken tofu 8 ounces tofutti cream cheese 1 - 6 ounce can frozen pineapple juice concentrate, thawed ½ teaspoon pineapple extract 1 small package instant vanilla and pie mix (not sugar free) 2 cups whipping cream whipped, divided 1 - 20 ounce can crushed pineapple, not drained 1 Tablespoon corn starch Garnish 8 ounce can of pineapple chunks, drained Instructions Preheat oven to 350F. In a small mixing bowl, add all crust ingredients; mix together. Press into 9 inch pie pan.Bake for 8 – 10 minutes. Remove from oven, let cool completely. In a blender, add tofu and cream cheese, process until smooth. In a medium mixing bowl, add tofu mixture, pineapple concentrate, blend well with electric mixer. Add pineapple extract and pudding, mix until smooth. Fold in 1 cup whipped cream. Spoon into graham cracker shell. Refrigerate. In small sauce pan, add undrained pineapple and cornstarch, stir until blended. Bring to simmer, stir until thickened. Cool, spread over tofu layer. Spread remaining whipped cream over top, garnish with pineapple chunks Chill overnight. Notes Yield: 8 servings

Ingredients 1 cup sugar ¼ cup margarine 1/3 cup soybean oil 2/3 cup soymilk 1 teaspoon vanilla 2 cups flour ¾ cup soy flour ½ cup cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt ½ cup semi-sweet chocolate chips ½ cup soynuts2 squares white confectionary coating Instructions Preheat oven to 350 F. In a medium mixing bowl, add margarine and sugar; cream together. Add oil, mix.Slowly stir in milk and vanilla; blend.I n separate medium mixing bowl, add dry ingredients, mix. Stir dry ingredients into the margarine mixture, mix. Add chips and nuts, blend lightly. Drop by generous spoonfuls onto a greased cookie sheet.Bake for 8-10 minutes. Cool. In a small microwave safe bowl, add coating, microwave for 30 seconds at a time until melted. Drizzle on top of cooled cookies. Let set-up. Notes Yield: 24 cookies

Ingredients 1 cup butter 1 cup sugar 2/3 cup brown sugar 1 cup Soynut butter 1 teaspoon vanilla extract 2 eggs ½ cup soy flour 1 ½ cups all purpose flour 1 teaspoon baking soda ½ teaspoon salt 1 cup oatmeal 2 cups semi- sweet chocolate chips ¼ cup chopped soynuts Instructions Preheat oven to 350°F. Lightly grease two cookie sheets.In a medium bowl, cream together the butter, sugar and brown sugar until smooth. Add soynut butter, vanilla and eggs, stir until well blended. In a small bowl, add soy flour, flour, baking soda, and salt; blend together. Add dry ingredients into the butter mixture, stir until dry ingredients are just moistened. Add remaining ingredients, mix until blended. Drop dough by tablespoons on cookie sheets. Bake for 10 minutes or until the edges start to brown.Remove from cookie sheet, cool. Notes Yield: approximately 3 dozen cookies

Ingredients 1 cup honey 1 Tablespoon orange juice 1 teaspoon salt 1/3 cup soybean oil 1 -12.3 ounce package firm silken tofu1 egg 1 teaspoon vanilla 2 cups soy flour 1 ½ cups all purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 2 cups peeled, diced apples 1 ¼ cups craisins ½ cup chopped walnuts Powdered sugar Instructions Preheat the oven to 350°F. Lightly grease cookie sheets. In a medium mixing bowl, add honey, orange juice, and salt; mix together. Add oil, blend in. Add tofu, vanilla egg; beat well.In a small bowl, sift together flour, baking soda, and cinnamon. Add to the honey oil mixture, stir well.Lightly stir in apples, craisins and nuts. Scoop dough with a small ice cream scoop onto cookie sheets. Bake for 15 minutes; remove from oven.Sprinkle with powdered sugar. Let cool.

Ingredients 6 - 8 ounce packages cream cheese or 3 pounds cream cheese, room temp 2 ½ cups sugar (24 ounces) 3 tablespoons ( 1 ½ ounces) cornstarch 3 tablespoons (1 ½ ounces) soymilk 2 tablespoons vanilla extract 1 ½ cups (12 ounces) sour cream 6 eggs Instructions Preheat oven to 275° F. In a mix beat cream cheese and sugar until soft. Add cornstarch and soymilk, vanilla extract, and sour creams. Add eggs one at a time. Pour into a half sheet pan that has been lined with parchment paper and sprayed. Bake for 1 hour turning the pan half way through. Cool to room temperature. Freeze overnight. Next day remove the cheese cake from the pan and portion 4x6. Ball up each cheesecake square and freeze again until needed. To serve, remove frozen cheesecake balls, skewer, and roll into seasoning if desired. (i.e. cinnamon sugar, cocoa powder, graham cracker crumbs).

Crust Ingredients Non Fat Graham Crackers (3 C crumbled) 4 T Melted Butter Filling Ingredients 1 pound silken tofu 1 C peanutbutter, natural 1 ripe bananaTopping if Desired: Dark chocolate, melted Instructions Process graham crackers in a cuisinart until sandy textured. Add melted butter and stir. Press into pie tins avoiding the sides of the tin. In a blender or cuisinart, add silken tofu, peanut butter and banana. Pulse until smooth. Pour over crust. If adding chocolate design, melt chocolate and pour in straight lines across the pie. Use a toothpick and pull it through each of the lines, starting from top to bottom of the pie tin. Freeze for 2 hours, slice and serve. If in the freezer for longer than 2 hours, remove and allow to thaw. By Carlene Thomas, RD, Carlene's Figments

Ingredients 6oz (170g) firm tofu, drained 1 large egg 1 1/2 tsp pure vanilla extract 3/4c coconut milk (carton) 1tsp + 1/2 tsp cinnamon 1/3c powdered stevia (adjust to your desired sweetness level) 1/3c (35g) coconut flour (I used Bob’s Red Mills) 1/2c (42g) SunWarrior Vanilla protein powder (can sub with whole wheat flour) 1/3c (30g) vanilla whey protein (can use all SunWarrior if you’d prefer) 1/2c (136g) pear butter 1oz (28g) slivered almonds Instructions DirectionsPre heat your oven to 350 degrees. Spray your baking pan with non stick spray. In your blender, combine your tofu, egg, coconut milk and vanilla extract. Blend well. In a bowl combine your dry ingredients: 1 tsp cinnamon, stevia, coconut flour and both protein powders. Whisk well. Combine your wet ingredients with your dry ingredients and mix well, forming a dough. Spread half of your dough on the bottom of your pan. Spread your pear butter over your dough. Sprinkle the almonds on your pear butter. Spread the remaining half of your dough evenly on top of the pear butter and almonds. Sprinkle the top with the remaining 1/2 tsp of cinnamon. Bake for ~50 minutes, or until the edges are slightly golden and the center is set. Remove the bars from the oven and allow to cool. Place the bars in the refrigerator for 4-6 hours before slicing.Serve with a dollop of greek yogurt on top, if desired. By Sarah, Ingredients Of A Fit Chick

Ingredients 1/2 cup flour of choice (I used all purpose) 1/4 tsp baking powder pinch salt 1/2 tsp cinnamon 1/2 tsp ginger 3 tbsp mori-nu silken firm tofu 1/4 cup pumpkin 1 tbsp ground flax 1 tbsp oil (I used coconut) 1 tsp vanilla extract 3 tbsp molasses 1 tbsp milk Instructions Preheat oven to 350F. Combine dry ingredients in a small bowl. Mix well.Blend together remaining ingredients in a blender. Once smooth, pour wet into dry and stir until well combined. Scoop batter into loaf pan and smooth on top.Bake for 10 minutes. Then remove pan from oven and let cool for at least an hour before serving. (Note: These bars taste even better if allowed to sit overnight) By Ruta Nonacs

Ingredients 1 12.3 oz. box Mori-Nu Silken Lite Tofu, Firm 1 15 oz. can pumpkin pie filling (no sugar added) 1/3 cup plus 1 tablespoon light agave syrup 1 tablespoon pumpkin pie spice 1/4 teaspoon ground ginger 1/8 teaspoon Chinese Five Spice (optional) 1/4 cup coconut flour 1/4 - 1/3 cup coconut cream (Put a can of coconut milk in refrigerator for 1-2 days. Open, scoop out coconut cream from top of can.)1 1/2 tablespoon unsweetened cocoa powder Instructions In a blender, combine tofu and pumpkin pie filling on medium speed until well-blended, stopping and scraping down sides with spatula as needed. Add 1/3 cup agave syrup (reserve the 1 tablespoon for later), spices, and coconut flour. Blend until well combined. If too thick, pour into a mixing bowl and stir vigorously with a wire whisk for a minute or two until thoroughly combined. CHOCOLATE PUDDING: Scoop half of mixture into a small mixing bowl. With a wire whisk, stir in cocoa powder and agave syrup, mixing well. PUMPKIN COCONUT PUDDING: To the other half of mixture, add 1/4 - 1/3 cup coconut cream and beat with a whisk until incorporated. Add more if you want a stronger coconut flavor. Cover both bowls with plastic wrap and chill for at least 1 hour to firm up. PREPARE TOPPINGS: Before serving, toast unsweetened flaked coconut in a skillet over medium heat until golden, stirring every so often to prevent burning. Remove from heat and let cool. Thinly slice bananas, and have about 1/4 cup chocolate chips handy for decorating. Remove puddings from refrigerator.Set out six serving dishes. Starting with chocolate or pumpkin-coconut pudding, layer pudding alternately with toppings, finishing with a sprinkle of toasted coconut. Serve immediately and enjoy! By Jennifer Haferkamp, The Foodery

Ingredients 1 lb silken tofu, drained 1 (15oz) can pure pumpkin *NOT pumpkin pie filling 1/2 cup confectioners sugar1 tablespoon pure maple syrup (Please, use the real stuff. No Mrs Buttersworth in this recipe!) 1 teaspoon pure vanilla extract 1 tablespoon pumpkin pie spice Graham crackers or Graham "sticks" as pictured Instructions Add all of the ingredients to a food processor and puree until smooth. Next, in a clear glass bowl or cup, crush graham crackers or "sticks". Then, begin to layer pumpkin filling and graham crackers into a glass. Note: one serving of these Honey Graham Sticks was 14 Sticks, I used 5 in the bottom of the glass, 5 in the middle layer and 4 crushed on top. You can use your favorite variety of graham crackers, but for portion control- stick to one serving or less. By Healthy Eating By Sue

Ingredients 1 package of drained silken tofu (you will only use ¾ of the package) 10oz dark chocolate chips 3 Tbsp pure maple syrup 1 tsp vanilla extract ½ – 1c shredded unsweetened coconut for rolling. You could also use cocoa powder or a cinnamon sugar blend to coat your truffles if coconut isn’t your thing. Instructions Place tofu, chocolate chips, maple syrup and vanilla in a high speed blender and blend on high until the chocolate is no longer gritty and the mixture is smooth. My Vitamix does a stellar job with this, but if you don’t have a blender that gets the job done, you can always melt the chocolate in a double broiler or in the microwave, and then incorporate it into the tofu in the blender to ensure it’s smooth.Refrigerate the chocolate tofu mixture for 4 hours or overnight (especially if you used hot, melted chocolate). This will solidify the mixture, making it an ideal texture to roll into truffles.Spread coconut onto a plate or shallow bowl. Make sure your hands are clean and cool (warm hands = melting chocolate!). Scoop out tablespoon-sized scoops of the chocolate mixture and using your hands, roll into truffle balls. Drop the truffle into the coconut and gently roll to coat the outside. Set aside and repeat with the remaining chocolate mixture. Serve immediately or keep refrigerated. By Janel Funk, Eat Well with Janel

Ingredients 1 package extra firm silken tofu, drained 1/2 cup light vanilla soy milk 1 egg 1 teaspoon vanilla extract 1/4 cup all-pupose flour 1 1/4 cup whole wheat pastry flour 1 teaspoon baking soda1 teaspoon baking powder1 teaspoon Kosher salt 3/4 cup cocoa powder 1 cup sugar 3/4 cup semi-sweet or dark chocolate chips (recommend mini chips for mini cupcakes) Instructions Preheat oven to 350 degrees. Spray muffin pan with nonstick spray or line with muffin papers.In a large mixing bowl, whisk together flours, baking soda, baking powder, salt, cocoa powder and sugar.In a blender, add tofu and soy milk and puree until very smooth. Add vanilla and egg and pulse until just incorporated, about 3-4 pulses.Stir wet ingredients into dry ingredients until blended. Fold in chocolate chips.Spoon batter into muffin tins, only filling up cups to 75% of full capacity.Bake mini cupcakes for 12 minutes and regular cupcakes for 17 minutes, or until a toothpick inserted into the middle of the cake comes out clean.Cool in pan for 3-4 minutes then remove and finish cooling on wire rack. Can serve warm or room temperature. Notes Make 48 mini cupcakes or 18 regular cupcakes. Nutrition Facts per mini cupcake: 48 calories, 0.8 g fat, 4.4 mg cholesterol, 89 mg sodium, 8.6 g carbs, 0.8 g fiber, 4.8 g sugar, 1.5 g protein *Recipe created by Jenna Braddock at Fresh Food Perspectives