---------- Recipe via Meal-Master (tm) v8.00

      Title: Chocolate Tofu Cheesecake
 Categories: Desserts, Cakes
      Yield: 12 servings

           Light cooking spray
      8 oz Firm tofu
    1/4 c  Part skim ricotta cheese
      4 oz Light cream cheese
    1/4 c  Pure maple syrup
      3 tb Unsweetened cocoa powder
      2 lg Egg whites
      1 tb Ground cinnamon
      3 tb Light Irish cream liqueur
      1 tb Coffee Liqueur

----------------------------------TOPPING----------------------------------
    1/2 c  Nonfat sour cream or plain
           Yogurt
      1 ts Pure vanilla extract
      1 tb Honey

  Preheat oven to 350 degrees.  Coat a 10 inch glass pie plate with 3 sprays
  of the cooking spray.
  In a bowl of a food processor, combine the tofu, ricotta cheese, cream
  cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs.
  Puree until smooth and pour into the pie plate.  Place the pie plate on
  the center rack of the oven.  On the bottom rack place a baking pan filled
  halfway with water.  Bake 1 hour.
  While the cake is baking, combine all the topping ingredients in a
  small bowl and whisk thoroughly.  When cake has cooked for 1 hour, remove it
  from the oven, spread the topping on evenly, decorate if you wish, and
  return it to the oven.  Bake for about 10 min. more, until the topping
  sets.  Refrigerate for 2 hours before serving.

  Decorate with the chocolate sauce design if you wish:  Put a mixture of 2
  tbsp. of pure maple syrup and 2 tbsp. unsweetened cocoa powder into a
  squeeze bottle or a pastry bag, which can be made by forcing the sauce into
  a bottom corner of a sturdy plastic storage bag and pricking a small
  whole through which it can flow.  Squeeze a series of straight lines
  across the cake, then rake the tines of a fork across the top in the
  opposite direction to create a pattern.

  Fat per serving:  3.9 grams,  Calories:  92

  From the book:  In the Kitchen with Rosie.  By: Rosie Daley, Oprah
  Winfrey's chef.

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