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