FILLING
Light vegetable oil cooking;
– spray
8 oz Firm tofu
1/4 c Part-skim milk ricotta chees
4 oz Light cream cheese
1/4 c Pure maple syrup
3 tb Unsweetened cocoa powder
1 tb Ground cinnamon
2 lg Egg whites
3 tb Light Irish cream liqueur
1 tb Coffee liqueur
TOPPING
1/2 c Nonfat sour cream or plain;
-nonfat yogurt
1 ts Pure vanilla extract
1 tb Honey
Preheat oven to 350~. Coat a 10″ 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. Puree until smooth
and pour into prepared pie plate. Place the pie plate on the center 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.
Yields
1 Serving
