Cranberry Tofu Dessert Recipe

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.