July 1, 2019Target Healthy Eating
12 to 15 ounces Amaretto biscotti or your favorite plain cookie or biscotti
1 can marzipan ( bought mine at Nuts.com - they deliver in one day)
7 Tablespoons melted butter
1 teaspoon vanilla extract
1 cup plain water
9 teaspoons gelatin powder
18 ounces Tofutti (soy cream cheese)
1 cup marzipan
2 cups plain yogurt
Zest of 1 fresh lemon
Juice of 1 fresh lemon (get at least 3 Tablespoons fresh lemon juice)
2 cups fresh blueberries (picked over, washed, drained, patted dry with paper towel)
Garnish: Fresh blueberries, edible flowers, anything you'd like
1. Get out a spring-form baking pan, food processor and electric beaters
2. Allow Tofutti to sit at room temperature for 3-4 hours to return to room temperature. Easier to beat, when soft. Hard to beat if the Tofutti is cold.
3. Prepare Blueberries: Pick any unwanted stems and bits out of blueberries. Then wash, drain, and pat dry with paper towels.
4. Put marzipan and Amaretti biscotti in food processor, then pulse until you get crumbs well mixed with the marzipan.
5. Add marzipan and melted butter to crushed Amaretti and marzipan, pulse until well combined.
6. Transfer to baking pan and press down until firm, keep refrigerated for later use. Use any flat object to press down on the crust mixture. Spend at least 1 or 2 minutes to be sure the crust has been pressed down, to assure a nice firm crust, when serving the cake.
7. Sprinkle gelatin powder over plain water and let it stand for 10 minutes.
8. Making the cake: In a bowl, combine Tofutti, vanilla extract and marzipan, then beat using medium speed until light and fluffy.
9. To the bowl, add in yogurt, lemon zest and lemon juice, beat over medium-low speed until mixture is smooth.
10. Gently heat the cup of water with the soaked gelatin, stirring until fully dissolved.
11. Add melted gelatin to the Tofutti cake mixture, mix until well blended.
12. Add blueberries to the food processor and pulse until they're the consistency of jam.
13. Pour 1/2 of cake mixture onto your Amaretti crust and top with 1/2 of blueberry filling, repeat the same steps for the remaining.
14. Next, using an icing spatula, swirl the blueberries into the cake mixture, so as to distribute the blueberries into the cake mixture in an interesting design.
15. When you're finished swirling (never mix or beat), cover the baking pan, then keep refrigerated overnight, until cake mixture has fully set.
16. To unmold, run a knife around the edge, then remove the ring gently.
From Our Table to Yours
Have a Great Week Everyone!