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Pumpkin Tofu Cheesecake

2-12 oz. Lite Tofu
2 cups Splenda
1/2 cup Calorie Control Pumpkin Pie Filling and Pudding Mix
10 Egg whites
1 tsp. Vanilla extract

Spray 2 pie dishes with Pam and set aside. Whip 10 egg whites in food processor for 3 minutes. Add the 2 cups of Splenda and the vanilla extract. Continue processing for 3 minutes. Add the pumpkin pie filling mix and the 2 blocks of tofu. Process until smooth and creamy. Pour into pie dishes. Bake at 350 degrees for 30 minutes or until firm. Cool. Chill. Enjoy