-Karen Thackeray
-Crust
11 Vanilla sandwich cookies;
-crushed
3 tb Butter; or margarine/melted
-Filling
16 oz Light cream cheese
12 oz Tofu; well drained
1/2 c Granulated sugar replacement
1/4 c Vanilla-flavored liqueur
2 tb Cornstarch
2 ts Vanilla extract
12 Egg whites
In a large bowl combine cream cheese, tofu, sugar
replacement, vanilla-flavored liqueur, cornstarch, and
vanilla extract. Beat with an electric mixer till
smooth. Stir in egg whites. Pour the cream cheese
mixture over the crust. Bake at 225F for 1 hour and 20
min or till the center no longer looks wet or shiny.
Remove the cake from the oven and run a knife around
the inside edge of the pan. Turn the oven off; return
the cake to the oven for an additional 2 hour. Chill,
uncovered, overnight.
Serve with fresh sliced fruit.
