Recipe

Light Coconut - Mango Uncake Recipe

	Jo_jo_ba / All my dishes 8 months ago This cannot rightly be called a "cheese"cake, since there is no cheese (in the traditional sense) in sight. Tofu and "yogurt cheese" - an almost solid strained yogurt - form the basis for this fluffy dessert studded with chunks of... More Prep:100m Cook:65m Servings:12	Jo_jo_ba
	rich creamy fruity tropical tangy sweet coconutty nutty rich buttery yogurty mango

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Ingredients

2/3 cup graham cracker crumbs

1/2 cup finely shredded, unsweetened coconut

1/4 cup canola oil

200 g firm tofu

1 ½ cups yogurt cheese (from about 4 cups strained low-fat yogurt)

2 tbsp custard powder

1 tsp cornstarch

1/3 cup full-fat coconut milk

1/2 tbsp lemon juice

1 tbsp vanilla

2/3 cup fruit (AKA super-fine) sugar

1 small mango (about 7 oz, Ataulfos are a good size), peeled, pitted and cubed

Directions

Preheat oven to 350F, line the bottom of an 8" springform pan with parchment.

Combine cracker crumbs, coconut and canola oil in a bowl until crumbly. Press into the pan.

Bake 15 minutes and set aside.

Reduce oven temperature to 325F.

In a food processor, combine all ingredients but mango pieces. Pulse to create a smooth, thick mixture.

Remove to a bowl and fold in mango pieces.

Pour into the crust and bake for 50-60 minutes (without a water bath). Allow to cool 1 hour in the turned off oven, then chill overnight before serving.

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Comments

jo_jo_ba 8 months ago said:
Amount Per Serving
Calories: 213.2
Total Fat: 10.2 g
Cholesterol: 4.9 mg
Sodium: 89.5 mg
Total Carbs: 24.6 g
Dietary Fiber: 1.1 g
Protein: 7.5 g