|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
10 servings |
Prep. Time: |
:20 |
Total Time: |
1:30 |
Ingredients: |
|
|
Light vegetable oil cooking spray
8 oz. firm tofu
1/4 cup part-skim milk ricotta cheese
4 oz. light cream cheese
1/4 cup pure maple syrup
3 tbsp. unsweetened cocoa powder
1 tbsp. ground cinnamon
2 egg whites
3 tbsp. light Irish cream liqueur
1 tbsp. coffee liqueur
Topping:
1/2 cup nonfat sour cream or plain nonfat yogurt
1 tsp. pure vanilla extract
1 tbsp. honey
|
Directions:
|
Preheat oven to 350°F. Coat a 10-inch glass pie plate with 3 sprays of the spray. In the bowl of a processor, combine the tofu, ricotta cheese,cream cheese, syrup, cocoa, egg whites, cinnamon and liqueurs. Pureé until smooth and pour into prepared pie plate. Place the pie plate on thecenter rack of the oven. On the bottom rack, place a baking pan filled halfway with water. Bake for 1 hour. While the cake is baking, combine all topping ingredients and whisk thoroughly. When the cake has cooled for an hour, remove it from the oven. Spread the topping on evenly, decorate if you wish and return it to the oven. Bake for about 10 minutes more, until the topping sets.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
