SYL,Are you there?
#355585 - 02/11/10 01:36 PM
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still online? can u plz help me out with this recipe I want to make tonight?
Blackberry Tofu CHeesecake
Ingredients:
1 (12 ounce) package of tofu (Mori-Nu Silken Firm Tofu works great)
1 (8 ounce) package of soy cream cheese (Tofutti dairy-free cream cheese)
1 cup sugar
1 tbsp vanilla extract
1 (9 inch) prepared graham cracker crust
1 tbsp of arrowroot (or a thickening agent or your choice) (DON"T HAVE WHAT DO I USE?)
Optional: Blackberries or fruit(s) of your choice (Strawberries would be nice too... or blueberries, I'm a big fan of those too.)
so I do have frozen blackberries..can I puree those into pie or must I use fresh?
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Sorry I don't know. I cannot eat soy products so I don't understand how they work in cooking and baking. 
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STABLE: ♂, IBS-D 50+ years - Science of IBS
The FODMAP Approach to Managing IBS Symptoms
Evidence-based Dietary Management of Functional GI Symptoms: The FODMAP Approach
FODMAP Chart & Cheatsheet
The Role of Food & Dietary Intervention in IBS
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how about this then http://www.thibeaultstable.com/2009/07/raspberry-pie.html
will that work without the pie crust like that? just gram crackers on top and bottom or do u think that would taste weird?
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You can use fresh or frozen. But if frozen drain some of the water out.
You might be able to use cornstarch instead of the arrow root, by adding a little cornstarch mix with water, to create a slurry. Its a thickening agent.
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My website on IBS is www.ibshealth.com
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THANK YOU THANK YOU,now what about the rasberry pie? leaning towards that one..I have frozen rasberries though..may be able to find fresh..but I don't have time to wait for them to unthaw,unless like an hour..
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if you want something quicker, add the frozen raspberries in a small sauce pan, add some water, a little sugar and cook them for a coupe minutes, you can also tighten the mixture with the cornstarch sluury, but just use a little and you we see it thicken up, if it get to think add a little more water.
Then put it in a baking dish where they come up to about a half inch thick. Then top it with what you want to like streusel.
There are other ways to make good streusel, I personally use butter, but this one uses margarine and bisquick.
"For streusel, cut margarine into Bisquick, brown sugar and cinnamon until crumbly"
Top the fruit and bake until streusel is brown.
This is a type of fruit crisp.
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My website on IBS is www.ibshealth.com
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sorry about the spelling.
This is another one you can use to top it.
FRUIT CRISP TOPPING
2/3 c. all purpose flour
1/2 c. quick cooking rolled oats
1/4 c. chopped nuts
3 tbsp. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. butter
Combine flour, oats, nuts, brown sugar and spices in mixing bowl. Cut in butter with pastry blender. Cook on fruit crisp desserts.
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My website on IBS is www.ibshealth.com
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ok cook the rasberries like you said it goes in bottom with no crust and crust on top?,how much earth balance do I use for margarine so its non dairy, in the basqick,I use reduced fat bisquick,so how much of each.
btw "Then put it in a baking dish where they come up to about a half inch thick. Then top it with what you want to like streusel."
what are u talking about?
thinking about http://allrecipes.com/Recipe/Pastry-for-Double-Pie-Crust/Detail.aspx use crisco for shortening.
this looks great http://www.goodnplanty.com/good-n-planty/2009/3/24/raspberry-bread.html can I use earth balance and soy sour cream?
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aperson, you have never made a fruit crisp before?
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My website on IBS is www.ibshealth.com
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not that I remember. I really feel like making the rasberry bread tonight though..
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
(earth balance??)
1 cup sugar
1/2 teaspoon pure vanilla extract
1 1/2 tsp. lemon zest
2 eggs (4 egg whites?)
2 Tablespoons sour cream (have soy)
1 cup crushed fresh raspberries or strawberries or blueberries
(have fresh  )
Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, using an electric mixer, cream the butter, sugar and vanilla extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and lemon zest.
Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.
Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely.
now did I modify it right?
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