Chocolate "Cheese" (Tofu) Cake

B"H

I have a subscription to Prevention magazine. I generally read it for the health articles (what can I say? I'm addicted to reading health information). But I also check out the recipes. Occasionally I'll find a recipe I can use as is, but more often I find recipes that will work very nicely with my current dietary needs if only I switch off a few ingredients.

I ran across just such a recipe in one of the recent issues. It's called "Triple Chocolate Cheesecake" (link to it here). In it are several ingredients I don't eat:

• Chocolate wafer cookies
  
• 50-50 butter blend spread
  
• Semi-sweet chocolate chips
  
• Cream cheese
  
• Neufchatel cheese
  
• Sugar
  
• Eggs
  

I substituted for a few of them, just decided to leave out others. For the wafer cookies (which are to be crushed) I used 3 ounces each of cacao nibs and Ezekiel cereal. I put the nibs and cereal into the food processor with about a teaspoon of stevia (the stevia I use, a teaspoon is the sweetness of about 1/3-1/2 cup of sugar). Instead of the butter blend, I used 1/2 cup pumpkin puree. This adds beta carotene with a minimum of calories. I added the pumpkin and processed with the crumbs. I lined an 8" X 8" pan with parchment paper and spread the nib/cereal/pumpkin mixture on the bottom of the pan. I baked it in the oven at 245 degrees for about 20 minutes.

For the chips, I substituted 1 square of unsweetened baking chocolate (the one I used is 99% cocoa). I melted the square of chocolate in a double boiler. I put a container of tofu (which I substituted for the cream cheese) in the food processor with 2 teaspoons of stevia and 1 Tablespoon non alcohol organic vanilla. I started processing and when the chocolate was melted, I poured it in while the tofu was processing. I poured the mixture over the crust and baked at 245 for about 40 minutes (until set).

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