Recipe for cooking cranberry tofu dessert

Quick Meals- Salads and Vegetarian Dishes :: Vegetarian Desserts

Cranberry Tofu Dessert

1/4 C. flour
2 Tbsp. unsweetened orange juice
1 (10 oz.) pkg. "slice and bake" sugar cookie dough
1 (10 oz.) pkg. "lite" silken tofu, extra firm
3 C. fresh cranberries
1/2 tsp. vanilla extract or flavoring
2/3 C. sugar
1/4 tsp. almond extract or flavoring
1/4 C. water
1/3 C. sugar
1 Tbsp. cornstarch

Sprinkle the flour onto work surface. Roll out chilled sugar cookie dough to 1/8 in. thick. Roll dough to an 11-in. circle; fit dough into a 10- or 10 1/2-in. springform pan. Bake at 375 degrees F for 12 to 14 min. Cool.

Mix together cranberries, the 2/3 C. sugar, water, cornstarch and orange juice in saucepan; stir well. Bring to a boil, and cook 1 min., stirring constantly. Remove from 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 extract or flavoring, almond extract or flavoring and the 1/3 C. 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 not more than 4 hr. before servings.

Makes approximately 12 servings.