This recipe was adapted from Brita Housez, "Tofu Mania", Centax Books, Saskatchewan, 1998. Believe it or not, this recipe contains ONLY 19% fat per serving!
BROWN SUGAR CRUST: 1 cup flour 1/4 cup rolled oats 2 tablespoons wheat germ 1/2 cup brown sugar 1/3 cup Soy Garden "butter," softened
LEMON FILLING: 3/4 cup Egg Beaters 1/2 cup soft tofu 2 cups sugar 1/4 cup flour 1 teaspoon baking powder 1/2 cup freshly squeezed lemon juice Zest of 2 lemons Confectioner's sugar for icing sprinkling
Preheat oven to 350 degrees. Lightly grease a 9x13" baking dish.
In a lg. bowl, combine all crust ingredients, using a pastry blender to mix in "butter." When mixture is evenly crumbly, press over bottom of baking dish. Bake 15 mins.
Meanwhile, in a medium bowl, with a hand blender, whirl together Egg Beaters and tofu. Add sugar, flour and baking powder, and stir until smooth. Gently mix in lemon juice and zest. Pour filling over hot crust.
Bake 30 minutes, or until edges are lightly browned and filling is set. Cool completely before cutting into squares. Sprinkle with "icing sugar."
Makes 24 squares. Per square: 144 calories, 3g. total fat.