After a traditional Easter dinner, it was a surprise to see my sister watch me as I tried my first bite of this cheesecake.
To be honest, I really couldn’t taste anything at first and then: sweetness.
“Agave nectar,” my mother said. “Yum,” I thought.
“It’s actually tofu,” my Mom said.
I was delighted! What a nice surprise!
It’s a light, refreshing dessert and we all agreed that it could actually accompany any meal as a side dish…and, I had it for breakfast the next morning.
For the crust:
2 cups milk
1 teaspoon vanilla extract
1 tablespoon sugar
1/8 teaspoon salt
1 cup fresh corn
1/2 instant polenta
For the filling:
1 cup extra firm tofu
1 cup pumpkin
1/2 cup cream cheese
1 teaspoon grated ginger
1/2 cup agave nectar
1/2 teaspoon salt
1. Simmer milk and add the first four ingredients for the crust. Blend, stirring occasionally. Add the polenta until it thickens. Spread into a round greased cake pan.
2. Blend ingredients for the filling until smooth. Pour over the crust and bake at 350 F. for an hour or until smells good and needs to be checked on.
3. Optional: Serve with fruit or chocolate.
A must try!
Katherine Curatti is a certified yoga instructor and teaches in Columbus, Ohio. She has three years of teaching experience at Bowling Green State University and the University of Toledo, and opened her own studio after training in Mansfield, Ohio.
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Assistant Ed: Christa Angelo/Ed: Bryonie Wise