Desserts are supposed to be decadent-deliciously so. However, decadent does NOT mean that it can’t be healthy. Too often when we think of ending a meal, the thought of globules of fat being pasted onto our hips creeps up and makes all of us-40 and over (or not)-cringe.

This is simply not the case, at all! Due to a dairy allergy and a lifelong commitment to eat healthy, I have found ways to make even cheesecake good for the body, not just the soul. Here are 3 easy, healthy versions that would even make “The Golden Girls” happy:

Now before the recipe(s) begin, start by using your favorite basic pie crust. Since pie crust is the one thing I have never mastered, I usually have the refrigerated type on hand, but a good graham cracker one will do as well.

Pre-heat your oven to 350. Get your blenders out! All versions will call for 12 oz of firm tofu. Like regular cheesecake, the ingredients to matter-so buy premium tofu, not the boxed type on the shelves or the ones heavily packaged in water.

Remember, this is not so much a recipe as a “method”, so get creative if you aren’t thrilled with some of these flavorings!

Lemon Tofu “Cheesecake”

Put the tofu into the blender with:

1/3 C raw sugar (regular will also do)

1/3 C water

¼ C fresh lemon juice and the zest of that lemon

1 tsp lemon extract

½ tsp kosher salt

1 tbsp. canola or vegetable oil

2 tbsp corn starch dissolved in 3 tbsp cold water

Blend until smooth and pour into prepared crust. Bake 45 minutes. Chill thoroughly.

Mocha Tofu “Cheesecake”

Put the tofu into the blender with:

1 C water

1/3 C cocoa powder

2 tbsp instant espresso (or instant coffee)

1/3 C raw sugar

2 tbsp nut butter (I love almond butter, but peanut is also good)

1 tbsp canola/vegetable oil

2 tsp pure vanilla ½ tsp kosher salt

2 tbsp cornstarch dissolved in 3 tbsp cold water

Same cooking directions as above.

And last, Berry Tofu “Cheesecake” (use your favorite fresh/frozen one)

Put the tofu into the blender with:

1 C berries

½ C pure maple syrup (or raw sugar)

2 tbsp fresh lemon juice and the zest from it

1 tbsp canola/vegetable oil

½ tsp kosher salt

2 tbsp cornstarch dissolved in 3 tbsp cold water

1 tsp pure vanilla

Same cooking directions as the rest!

These may be placed into the deep freeze to use as a frozen dessert. Toppings are up to you. Because all are very low in fat and high in protein-I personally told myself a number of times that leftovers are great for breakfast!

Carine Nadelis a contributing writer for Fabulously40.com  Besides having had numerous recipes published in major magazines, you can view more of her writings by logging onto:   www.Carine-whatscooking.blogspot.com