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Sunday, June 9, 2013

Blueberry tofu cheescake!

TOFU.. Don't be put off my the name! (: This little SUPER food is packed with protein, low in carbs and low in calories. It is soooo versatile, and can be used in savory or (as i discovered) sweet dishes too. I recently decided to broaden my culinary 'horizons' and try out tofu in was my first brave attempt..

It all started with a dear friend . Since arriving in Korea a few months ago, she was far from being convinced that TOFU ( or Dubbu as the Koreans say ) was the best thing since sliced bread.. SO.... i devised a cunning plan to convert her into a tofu fan ! (: I invited her over for a delicious tofu stirfry cooked Thai style - with sesame oil, soy sauce, peanut butter and herbs... followed by ........a divine dessert!

Tofu cooked Thai style..
With a lovely glass of wine.

Let's just say my plan worked, and she now loves tofu! ( jOB well done! (:  )

Here is how

Set your oven at 180'

Blend all these ingredients in a blender ;

450 grams of tofu
2 Tbs cornflour
1 egg yolk
1/2 cup sugar
1/2 a cup of cream cheese
1Tsp vanilla/ almond essence

Once it is all blended, pour it into a baking tin / oven proof dish. You can even bake these in separate little muffin tins for bite size little cheesecakes.

Next, gently cover the top of the cheesecake with blueberries and bake in the oven for about 30 min, or until firm.

Serve with some vanilla ice cream and a dusting of cocoa powder!


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