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» LymeNet Flash » Questions and Discussion » Off Topic » Stevia-sweetened low-carb tofu cheesecake recipe

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Author Topic: Stevia-sweetened low-carb tofu cheesecake recipe
MariaA
Frequent Contributor (1K+ posts)
Member # 9128

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for those who eat soy but not dairy, here's something I just made for my just-got-pregnant-and-needs-protein-snacks-all-the-time roommate who avoids carbs:

almond low-carb tofu cheesecake sweetened with stevia

Be careful using stevia, too much can be bitter. This recipe is based on a liquid stevia sold in a tincture bottle. Taste after each addition of a 'squirt' to make sure it's not getting bitter. Adding more rum or more almond extract might help mask the taste if that happens, or you may have to 'water it down' with more.

Agar is a vegetable gelatin (made from seaweed, get it at health food stores or Japanese stores- it comes in flakes, powder, or 'bars' (which are for a different dessert). If you're using agar powder instead of flakes, you'll need MUCH less. If you're not vegetarian you can use gelatin instead.


Preheat oven to 350F

Ingredients:
Crust:
1.5 cups almond meal
1/4 c (or more ?) melted coconut oil
1/2 teaspoon almond extract
a squirt of liquid stevia extract

-blend crust ingredients together by hand or in food processor. Press into 9" pie pan.

Filling:
1 pound firm tofu
3 squirts of liquid stevia extract
1/2 teaspoon almond exact
1 tsp vanilla extract
1 tablespoon tahini OR almond butter
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 TB agar flakes softened in 1/4 c water first
1/2 tsp baking powder

Blend filling ingredients in food processor or blender until smooth (30 secs). Pour mixture into crust and bake until top is slightly brown, about 30 minutes, or until knife inserted in center comes out mostly clean. When cooled, top with:


almond-rum topping:
-1 cup almond herb tea (celestial seasonings or some other flavored herb tea)
-1 cup sliced almonds
2 squirts of liquid stevia
shot of rum or 1/4 tsp rum extract
1/2 tsp almond extract
1 tsp vanilla extract
1 TB almond butter
2 TB (I think) agar flakes
simmer almonds in herb tea with stevia, rum, almond, and vanilla for a few minutes so they get softer and so that alcohol boils away from rum
add almond butter to make creamier topping
sprinkle agar flakes into the pan and simmer for a few more minutes till dissolved. It'll set a bit when cooled.

--------------------
Symptom Free!!! Thank you all!!!!

Find me at Lymefriends, I post under the same name.
diet: http://lymefriends.ning.com/group/healthylowcarbrecipes
Homemade Probiotics thread
Herbal Links Thread

Posts: 2552 | From San Francisco | Registered: Apr 2006  |  IP: Logged | Report this post to a Moderator
sizzled
Frequent Contributor (1K+ posts)
Member # 1357

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THANKS!! I am definitely going to try this!!

I am a vegan!

Posts: 4258 | From over there | Registered: Jul 2001  |  IP: Logged | Report this post to a Moderator
Keebler
Honored Contributor (25K+ posts)
Member # 12673

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-

sounds great - I've been waiting for energy to do this.

In the meantime, a mousse-sort of dessert or veggie dip:


lovingly plop tofu into a deep mixing container

add stuff

mix with hand blender (while wearing earplugs, of course)

eat

-

To expand- here are a couple of my favorites. I never measure.
sorry.


tofu

carob / cocoa powder (or coconut, lemon, orange, whatever)

hazelnut oil (or any nut oil)

stevia (and, maybe a touch of agave)


===========================


tofu

olive oil

brewer's yeast

sea salt

parsley, cilantro

chives are really nice in this

a touch of Jambalaya seasoning, if you like it a bit spicy

--------

As a dip this works well. You can also just cube the tofu and eat as a meal. Add frozen peas in that case. Travels very well and the frozen peas keep it cold for a while.

I've even frozen it to take and eat hours later on a plane (that was before security denounced nutrition in the skies - now they might think it to be a b***).

The consistency does change a bit when frozen but it's food and it's not a greasy burger. It works okay.

-----------------

[ 29. February 2008, 01:54 PM: Message edited by: Keebler ]

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Keebler
Honored Contributor (25K+ posts)
Member # 12673

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-

the softer tofu works nice as a dessert ingredient.

However, some of them add food starch. That could be wheat (and, therefore, gluten). It could be corn. And it can vary, so one is never sure. They would just use what is on hand so they are vague on the label.


Best to avoid any types with starch added.


-

Posts: 48021 | From Tree House | Registered: Jul 2007  |  IP: Logged | Report this post to a Moderator
   

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