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No Guilt Tofu Banana-pineapple Cheesecake

Author/Submitted by: From Tammy Jacobson
Servings: 8
Categories: Bananas / Cheesecakes / Desserts / Low-Fat/Low-Cal

1  Cup  Graham cracker crumbs
3  tablespoons  Butter or margarine, melted
18  ounces  Tofu, medium-firm
2  whole  Eggs
1/2  cup  brown sugar, packed
2  tablespoons  lemon juice
1  teaspoon  lemon peel, grated
1  teaspoon  vanilla
2  medium  bananas, ripe
8  ounces  crushed pineapple, well drained

Preheat oven to 350 degrees. Combine graham cracker crumbs and butter; reserve 1 tablespoon crumbs. Pat remaining crumb mixture evenly in the bottom of a 9-inch springform pan. Bake for 6 minutes; cool. Lower oven temperature to 325 degrees. Drain tofu and pat dry with paper towels. In a blender jar, combine the eggs, sugar, juice, lemon peel and vanilla. Break tofu and bananas into chunks. Add half to blender; cover and whirl until smooth. Add remaining chunks to blender, and cover and whirl until very smooth. Pour mixture into a bowl and stir in pineapple, then pour into cooled graham cracker crust. Sprinkle with reserved crumbs. Bake for about an hour or just until center jiggles slightly when pan is gently shaken. Cool on rack; cover and chill before serving. Makes 8 slices.

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