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cream cheese tofu egg substitute packets Splenda vanilla almond egg white substitute cream of tartar butter
Viewed: 66 - Published at: 8 years agoIngredients
- 8 ounces fat free cream cheese
- 12 lb soft tofu
- 12 cup egg substitute
- 6 teaspoons artificial sweetener (6 packets splenda or sweet n low)
- 12 teaspoon vanilla
- 14 teaspoon almond extract
- 6 tablespoons egg white substitute
- 14 teaspoon cream of tartar
- butter-flavored cooking spray
Method
- Preheat oven to 350.
- In a large bowl, using an electric mixer, beat together cream cheese, tofu, egg substitute, sweetener, vanilla, and almond extract until smooth and creamy.
- In a small bowl, using an electric mixer, whip egg white substitute with cream of tartar until it forms stiff peaks.
- Gently fold whipped egg whites into cream cheese mixture.
- Coat a 8-inch square cake pan with cooking spray and pour in batter.
- Place cake pan into a baking pan and pour hot water into baking pan until it reaches halfway up the sides of the cake pan.
- Place in oven and bake for 30 minutes.
- Let cool, then refrigerate for at least 4 hours.
