Mmmm, healthy CHEESCAKE? I’m all ears. Actually I’m every ear in the world. In the summer, I really amp it up at the gym, eat healthy, and feel totally cool with being shirtless/less clothed in public. My solution: Lowfat Alternatives to keep the Fat Child inside content.
Case in Point: My recipe for Rasberry Lime Cheesecake. Don’t be intimidated that it’s vegan. It’s just as good and actually way better for you.
1 14-ounce package extra firm tofu silken
1 cup vegan cream cheese (Tofutti is best)
1/2 cup maple syrup
1 teaspoon vanilla
4 teaspoons lime zest
Juice of 3 limes
1 prepared vegan cookie crust or pie crust
15 fresh raspberries
1. Preheat oven to 350 degrees. In a food processor, combine tofu, cream cheese, maple syrup, vanilla, 3 teaspoons lime zest, and lime juice until smooth. (see? Easy so far…just dump
All the stuff in together)
2. Add tofu mixture to pie crust and bake about 30 minutes. Turn off oven, and allow cheesecake to sit in oven for another 40 minutes. Remove from oven and allow to cool, then top with fresh raspberries, if desired. Sprinkle with any extra lime zest, to be all Martha Stewart and shit.
Take a bow.
And then Eat