Baked Lasagna with Tofu

Serves: 8 to 10

Crust

20 individual fat free graham crackers (about 1 cup)
1 egg white
2 teaspoons honey

Filling

4 cups (2 pounds/ 900g.) low fat silken tofu.
2 white eggs
¼ cup raisins
¼ cup orange juice
5 tablespoons maple syrup
1 teaspoon grated orange zest
1 teaspoon vanilla extract
½ teaspoon orange extract
½ teaspoon cinnamon
1 vanilla bean, optional
½ cup low fat cocoa powder
Canola oil cooking spray

Fruit Topping

2 teaspoon cornstarch
2 tablespoons apple juice
8 ounces frozen berries
¼ cup fruit sweetener
1 cup fresh berries (raspberries, blueberries or strawberries)

1. Preheat oven to 350
2. Spray a 9 inches round cake pan and cover the bottom with a piece of wax paper
3. Process the Graham crackers to crumbs
4. Add eggs white and honey and mix everything until make dough.
5. Press dough into bottom of prepared cake pan.
6. Place Tofu, eggs white, raisins, orange juice, maple syrup, orange zest, cocoa, vanilla and orange extract and cinnamon into a bowl and mix for about 2 minutes
7. Add crumbled vanilla mix into the mixture and continue mixing for 1 more minute.
8. Pour the mix over the crust and bake for about 1 hour, until the cheesecake is firm.
9. Let it cool and chill
10. For topping, dissolve cornstarch in apple juice.
11. Place frozen berries in a saucepan with sweetener and bring to boil.
12. Add dissolved cornstarch and boil until thick, about 2 minutes. Remove from heat
13. Stir fresh berries into preparation
14. Spoon fruit topping over the top of the cheesecake
15. Chill until ready to serve.

Nutritional Information

• Calories: 163
• Fat: 1g
• Saturated Fat: 0.2 g
• Cholesterol: 0g
• Protein: 8.7g
• Carbohydrate: 56g
• Fiber: 3.6 g
• Sodium: 103 mg