Preparation time: 25
Cooking time: 30
Dietary guidance: v
1/3 cup butter
1 package graham crackers
1 lb cottage cheese (nonfat)
1 lb tofu (I prefer firmer, but any kind will work)
approx 1 cup plain yogurt (nonfat)
3/4 c sugar
2 tsp vanilla
1/2 tsp almond extracts
About 4 pints of strawberries or other fresh fruit
I use a food processor to do all the mixingâ€¦â€¦â€¦
Pre-heat oven to 365 F.
For graham cracker crust: put 1/3 c butter in a glass 9×13 pan & place in oven to melt (or however you like to melt it). Process 1 package graham crackers till small crumbs. Mix with melted butter in a bowl then pat into bottom of the pan. Set aside.
For the filling: in the food processor, place
1 lb cottage cheese (nonfat),
1 lb tofu (I prefer firmer, but any kind will work),
approx 1 c plain yogurt (nonfat),
3/4 c sugar (organic),
2 tsp vanilla, 1/2 tsp almond extracts.
Blend until smooth, scraping down once or twice. You can adjust sugar to taste - I prefer it not too sweet. If you need more liquid, add more yogurt & blend again.
Gently pour into crust & bake for approx 30 min. While baking prepare fruit. Rinse & cut as necessary: berries, cherries, peaches, etc (anything youâ€™d put in a pie is great) About 4 pints of strawberries cut up is the perfect amount. As you are cutting, you can add a little sugar to things like peaches or strawberries, or just leave as is - e.g. cherries, blueberries. I have never tried melon or citrus or plums, but you can have fun with this.
Check cake after 30 min. The edges should be just slightly puffing and the middle should not appear liquidy when the pan is jiggled (too much puffing means itâ€™s curdled & the texture is not as good thoâ€™ flavor stays the same, but watch carefully). Place on cooling rack, then cover gently with fruit.
Chill overnight (or at least 5 hrs) in fridge. At this stage if you cover with plastic be prepared to drain condensed water off the wrap. Serve as is - perfect for hot summer days & fresh summer fruit!