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Tofu/applesauce cake

I have had several requests for tofu/applesauce cake. I cannot
be less than honest and say this is original...it is not. However,
I modified it for low fat users:


1 Cup Tofu: (1 package Mori Nu low fat)
2 Cups applesauce (if using unsweetened, increase cup of honey to 1/2)
1/2 cup honey (or 1/4 cup)
2 TBS Sunsweet Ligher bake fat replacement
Grated rind of 1 lemon
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt (optional)
2 cups whole wheat flour 
1 1/2 teaspoons baking soda 
1 cup raisins, or other dried fruit of any kind, or mixed dry fruit

Preheat oven to 350 degrees F. In a blender or food processor, combine
tofu, apple 
sauce, fat replacer, honey lemon rind, lemon juice, cinnamon, 
and salt and process until smooth. Sift together flour and baking soda
and combine with the pureed ingredients in a large bowl. Stir in 
raisins, and/or other dried fruit. Pour into a pam sprayed pan (9" OK) and
bake for about 50 minutes or until toothpick or fork comes out clean. Cool
for 5 minutes in the mold or pan, then remove. 

Serve hot or cold. You can cover this with mixed fruit salad, with 
LF granola sprinkled on top. Cover and place in refrigerator
to store--if it lasts that long. This should not be left out during
the day and night. It has some fresh ingredients, like the tofu
that might spoil. 

Variation: for banana bread substitute 2-3 mashed bananas for apple sauce

You can use any kind or consistancy of tofu, if you use the firmer kind, the
food processor might be operated slightly longer to puree adequately. Leaving
lumps of unprocessed tofu still tastes wonderful though, like bits of
cheese cake. 

Mike Rosenblatt