Ingredients
- 12 egg whites
- 11 vanilla sandwich cookies
- 12 oz tofu
- 16 oz cream cheese (light)
- 1/2 c granulated sugar replacement
- 1/4 c vanilla-flavored liqueur
- 3 tb butter
- 2 tb cornstarch
- 2 ts vanilla extract
In a large bowl combine cream cheese, tofu, sugar replacement, vanilla-flavored liqueur, cornstarch, and vanilla extract. Beat with an electric mixer till smooth. Stir in egg whites. Pour the cream cheese mixture over the crust. Bake at 225F for 1 hour and 20 min or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hour. Chill, uncovered, overnight. Serve with fresh sliced fruit.