Tofu Cheesecake With Seasonal Berries
Makes approximately 6 servings.
1/4 cup cream
2 egg whites
1/2 cup sugar
2 oz lowfat cream cheese
1/2 cup soy milk, organic
1/2 pack gelatin, bloomed
Salt, to taste
Berries to garnish
1. Whip cream
2. Whip egg whites to soft peak
3. In a bowl in a bain marie mix cream cheese and gelatin. After it is mixed and
melted add in the bloomed gelatin.
4. Fold egg whites into cream cheese mix. Next fold in whipped cream. Place in
square mold, freeze overnight.
5. Unmold cheesecake and cut into 2x2 pieces. Add berries on top.