Soy Desserts

Dessert - 1st Place

Almond Cheesecakes
Parnet Farah
Sioux Falls, SD

Base
1/2 cup graham cracker crumbs
Pinch of sugar
1 egg white beaten

Filling
8 oz silken tofu, drained
1/2 tsp almond extract
1/2 tsp finely grated lime zest
1/4 cup ground almonds
2 Tbsp superfine sugar
1/3 cup golden raisins
2 tsp powder gelatin
2 Tbsp boiling water
2 Tbsp lime juice

Place crushed crumbs and sugar and stir in egg white to bind together.  Arrange 4 cookie cutters (any shape desired) on a cookie sheet lined with baking parchment.  Divide the crumb mixture into 4 equal portions and spoon it into the cookie cutters, press down well.  Bake in preheated oven, 350° F for 8-10 minutes or until crisp.  Remove from oven and let cool.

Blend tofu in blender or food processor 2-3 minutes or until smooth, then mix in almond extract, lime zest, ground almonds, sugar, and raisins.  Set aside.

Dissolve gelatin in the boiling water and stir in lime juice.  Fold into tofu mixture and spoon over crumb base.  Smooth over the tops and let chill in refrigerator for 1 hour or until set.

Loosen the cheesecake from the cookie cutters with a small spatula and transfer to serving plates.  Decorate with slivered toasted almonds and strips of lime peel and serve.

Yield:  4 servings