Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Tofu | 100g firm | 76 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Honey | 1 tbsp (21g) | 64 |
| Soy Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Mate | not in our table | 0 |
| Pudding | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 (12.3 ounces) package mori-nu firm silken tofu (I use lite)
- 8 ounces soy cream cheese
- 1/2 cup key lime juice
- 2 teaspoons freshly grated lime rind
- 2 (4 ounces) packages mori-nu mates vanilla pudding mix (must be this brand--it's made to go with the tofu)
- 1 tablespoon liquid sweetener, to taste (I use honey but that's not vegan!)
- 1 9 in.baked pastry shell or 9-inch graham cracker crust (I prefer graham)
- =
Directions
Drain any excess water from the tofu.
Blend tofu and lime juice in a processor or blender until creamy and smooth.
Add the rest of the ingredients (except crust!), and blend again until smooth.
At this point, I had to transfer the mixture to a bowl and beat on high speed with an electric mixer, since it was too thick and stiff for my blender.
Pour the mixture into the crust and chill 2-3 hours or until firm.
This sets up very firm.
It also makes a great pudding or little tartlet filling for fancy desserts!