Vegan Butternut Cheesecake
Vegan Butternut Cheesecake
This Crustless Butternut Cheesecake has zero saturated fat and only about one-tenth the calories of regular cheesecake, but loads of creamy, dreamy flavor.
Materials
- 2 tablespoon apple juice concentrate
- 1 package Silken Tofu (12.3oz)
- 1/4 cup Roasted Butternut squash pureed
- 2 tablespoon Splenda
- 2 tablespoon vanilla
- 1 teaspoon cream of tartar
- 1 teaspoon xanthan gum
Instructions
- In a food processor combine all ingredients and puree until smooth.
- Pour into individual muffin cups or pie dish
- Bake at 375 degrees for 30 minutes in a hot water bath.