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Berry Cheesecake

Yield: 8 servings of low fat cheesecake

  • 1 low fat graham cracker crust (pre-made)
  • 1 block soft tofu
  • 1/3 cup light vanilla soy milk
  • 2 tsp vanilla extract
  • 1/2 cup strawberries
  • 2 tbsp sucralose (Splenda)*
  • 1/2 cup sugar
  • 1/2 cup blueberries
  • 1/2 cup strawberries, sliced for topping

Preheat oven to 375 degrees.

In a blender, mix tofu, soy milk, vanilla extract, strawberries, Splenda and sugar until well blended; do not over blend.

Bake for 25-35 minutes or until the top appears cooked.

Arrange the blueberries and sliced strawberries in design of your choice. You can easily make an American flag!

Allow this low fat cheesecake to sit in fridge for 1-2 hours before serving.

Nutrition Facts (per serving): Calories: 203, Fat: 5.5 grams, Saturated Fat: 1 grams, Cholesterol: 0 mg, Sodium: 104 mg, Carbohydrate: 31 grams, Fiber: 1 grams, Protein: 4 grams

*Sugar substitutes are not all the same. Each sugar substitute brand fits at a different level on the sweetness scale. When baking this recipe, use sucralose which is found in Splenda. If you would like to avoid using Splenda in the recipe, you can substitute an additional ½ cup of sugar. However, the nutrition facts will adjust as stated below:

Nutrition Facts (per serving): Calories: 251, Fat: 5.5 grams, Saturated Fat: 1 grams, Cholesterol: 0 mg, Sodium: 104 mg, Carbohydrate: 44 grams, Fiber: 1 grams, Protein: 4 grams