Recipes

I think I'm going to try a recipe tonight and I'll let you guys know how it turns out...

You take 1/2 cup a boiling water, add sugar free jell-o (or unflavored gelatin w/ a flavored extract or cocoa powder), mix it until the gelatin's dissolved, put it in the blender w/ 2 cups of non-fat cottage cheese, then let it sit in the fridge.  Sound good?  I thought so.  I'll tell you guys how it is.

Absolutely DYING to try this.  Going to make it tonight and enjoy it this long weekend.  Thanks so much, I have been looking for something to satisfy my sweet tooth.  Will review after I indulge.

Tofu cheesecake

 I bet you can substutute the oil and margarine with some applesauce and salt. The sugar can be substituted with stevia, raw agave nectar, honey, brown rice syrup. I have made cheesecake before and have never used soymilk, only the tofu. SO I bet a lot of calories could be cut out. Maybe I'll tryi it and see.
Ingredients 2 cups (450g) silken tofu

1/3 cup (90mL) fresh lemon juice

1/4 cup (60mL) oil

1/4 cup (60g) margarine, melted

1 1/4 cup (250g) white sugar

1/2 tsp (3g) salt

1/4 cup (60mL) soy milk

Crumb crust for one cheesecake

Directions Preheat oven to 350°F (176.6°C). Place all ingredients in a blender or food processor and blend until very creamy. This may take awhile (add liquid at end only if needed to blend tofu). Pour into partially baked and cooled crust and bake for 30?40 minutes or until the cake is firm to a light touch in the middle. This may take longer than 40 minutes, depending on the kind of tofu used. If, at the end of 40 minutes the center is still fairly liquid, turn the oven heat down to 325°F (162.7°C) and cook for another 10 minutes. The cake will solidify as it cools. Chill well and top with berries or sliced fruit.

Makes 8 servings.

Nutrition Facts
Calories: 205
Protein: 4g
Fat: 4g
Carbohydrates: 43g
Sodium: 118mg
Cholesterol: 0mg

Mm in that recipe the applesauce might go funny - its ore for baking for moisture. This is abking but its not that sort of chemical reaction. I bet you can replace it with ricotta or cottage cheese (maybe not gram for gram) plus you need somr binder so gelatine or agar

Is there anyway I can avoid gelatin?  If someone could put together a gelatin free recipe, I would greatly appreciate it.

Agar agar. Try googling for the substitue ratio
Is it a vegetarian thing? You can try getting non-beef gelatine

wow, this seems good....

but what kind of other cheese can i make it in??

pz give me more than 1 alternative...?

actually it's a religious thing, i can't have anything pork, and since 99% of gelatin comes from pig no can do.

No peperoni, ham, salami, bacon, sausage, and whatever else comes from pig.

numba, if you look in the ethnic, Jewish, kosher section of the supermarket you should be able to find kosher gelatin.  No pork products in it!  Also, check at the health food store.  There are vegan substitutes for gelatin.

thanks so much im gunna check it out

Er, question.  What type of gelatin are you using?  As in, are you using Jell-o Sugar Free gelatin mix for the flavoured ones?  Because those are 5 calories per serving and I believe each packet has 4.

I'm going to make this for tomorrow with 1% cottage cheese and sf strawberry jello. Total it should be exactly 400 cal.

but I had to get a ride to pathmark and i had to explain why i wanted to go, so now my mom is going to want to try this...

Hmm, not bad. I think I used to much jello.

Over all, for the calorie value, its an 8 out of 10.

I think...

I would like to try this recipe but what do you use as the crust???

I'M MAKING IT AGAIN!!

I loved it to much. It only lasted -counts days from last post- 2 days.

hehe

I'm using rasberry this time and FF cottage cheese!

Oooook, toodles.

do u use the entire pack of jello mix or a serving size?

I just tried it today but it didn't go well...

Instead of gelatin I used arrowroot as a thickener as I am vegetarian. I also used 1 tbsp sugar, some cocoa (which I think may have given it a bitter taste) and the fat-free cottage cheese and almond extract...

It turned out completely bitter and not pleasant at all...where did I go wrong and how can I make it nicer?

The jello is sweetened, so your's didn't have enough sweetener.  You can get vegan gelatin substitutes that are made from seaweed.  Look in a health food store, or the Kosher section of your supermarket (the kosher package will say "pareve" meaning no meat or dairy in it).  However, I don't think the Kosher flavored, sweetened kind comes in sugar free. 

Thanks, I'll have a look - also might try the nicer drinking choc instead of cocoa powder this time...I really hope it works as everyone else seems to be having great results with this and I love cheesecake!

doris-- Am I correct in assuming sugar free hot chocolate is vegetarian? I made one the other day that turned out like malted milk balls (Whoppers).....holler if you want to see that recipe. ( :

Keep experimenting! This is my newest favorite dessert---I;ve made them as low as 18 calories for a cupcake size, single serving. ( :

hey amanda?

I do mine in cupcake foils, and once they're set, they peel/flop right out of the foil. I skip a crust in light of that I think they are super good without, but if you wanted, you could eat it on a graham cracker (that;s what my bf does) or I've been known to get a serving of mini caramel rice cakes (70 cals) and smear the cheesecake on top of them---YUMMY! and only about 100 cals total! Or you could sprinkle a couple of crushed grahams on top of the pie if you did the cheesecake in a big pie pan instead of muffin cups.....