Have a great idea for a soy recipe? Share it with us.
Serving a large party? Recalculate our 
Cranberry Tofu Dessert Recipe
| Flour | |
| “Slice and bake” sugar cookie dough | |
| Fresh cranberries | |
| Sugar | |
| Water | |
| Cornstarch | |
| Unsweetened orange juice | |
| Lite silken tofu, extra firm | |
| Vanilla | |
| Almond extract | |
| Sugar |
Sprinkle ¼ cup of flour onto work surface
Roll chilled sugar cookie dough to an 11-inch circle; fit dough into a 10 inch or 10 ½ inch springform pan. Bake 12 - 14 minutes at 375° F. Cool.
Combine cranberries, sugar, water, cornstarch and orange juice in saucepan; stir well. Bring to a boil, cook 1 minute, stirring constantly. Remove heat and let cool.
Drain tofu and wrap in paper towel and squeeze out excess water.
Position knife blade in food processor bowl or use blender, add silken tofu, vanilla, almond extract and sugar. Process until smooth. Spread over cooled cookie dough crust.
Arrange cooled cranberry sauce over tofu filling. Chill.
Cookie crust may be baked ahead, but filling should be added no more than 4 hours before serving.
Nutrition Per Serving:
Calories 193, Protein 3 g, Dietary Fiber 1 g, Total Fat 5 g, Saturated fat 1 g
