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