Lemon Tofu Cheesecake

Crust:

1 1/2 cups graham cracker crumbs

2 Tbsp. soy margarine, melted

1/4 cup date sugar or Sucanat

Filling:

2 1/2 cups silken tofu, firm

6 Tbsp. fresh lemon juice

1/2 cup Florida Crystals (unbleached sugar)

2 tsp. lemon zest

1 tsp. vanilla

Prepare crust by blending graham crackers, margarine, and sweetener in a blender. Pour into a spring-form pan (9") and pat down. Then prepare filling by blending together the tofu, suar, lemon juice and zest, and vanilla. Pour into the crust. Bake in a 350 degree preheated oven and bake for 45 minutes. Remove from oven and allow to cool completely. Slice and serve with a dallop of fresh fruit filling.

*For variation, replace lemon with lime.