Better Than Cream Cheese Pecan Pie-lets

Better Than Cream Cheese Pecan Pie-lets

Better Than Cream Cheese Pecan Pie-lets

This mini pecan pie has been a family favorite for more than 40 years. It stirs fond memories as a young child, sipping hot cocoa and enjoying this scrumptious cookie made with my friend Donna while doing homework after school. And today, my dairy free changes make this the perfect little treat.

You will need a mini cupcake pan…

The Crust

1 cup all purpose flour
1/2 cup Tofutti Better Than Cream Cheese
1/2 cup margarine

Cream together the margarine and cheese. Add flour and mix until well blended. Let rest for 10 minutes. Pinch 1 inch balls of dough, roll in hands until smooth and press into the cake pan. Set aside.

Filling

1 cup coarsely chopped pecans, lightly toasted
3/4 cup light brown sugar
1 T. melted margarine
1 t. pure vanilla
1 egg, slightly beaten or substitute the egg with flax thickener. (2 Tbsp. Finely ground flax seeds plus 3 Tbsp. water replaces one egg.)

Mix all ingredients until well blended in a medium bowl with a fork. Spoon mixture into prepared shells and bake for 20 minutes at 350 degrees. Let cool slightly, and remove from pan to cool on wire rack.

Dust lightly with powdered sugar when serving. Cookie can be stored for 2 to 3 weeks in a cool place in air tight container.

…thanks Mrs. W for sharing this recipe.

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Ravioli with Roasted Red Pepper Cream Sauce

Ravioli with Roasted Red Pepper Cream Sauce

Ravioli with Roasted Red Pepper Cream Sauce

This dinner is fast, easy, economical and delicious! Less than 15 minutes total prep time. Fast food was never so healthy and dairy free.

Ingredients:
Tofutti Bite-Sized Ravioli
1/2 cup chopped onion
1 clove garlic, finely chopped
1 jar red pepper spread (I use Trader Joe’s Red pepper Spread with eggplant and garlic) or 1 jar roasted red peppers pureed
1/2 cup vegetable broth
1/4 cup dry white wine (optional)
3/4 cup Tofutti Better Than Cream Cheese
Salt and pepper to taste
1 T. chopped parsley
1 T. toasted pine nuts
1 T. olive oil

Cook ravioli according to package instructions. In medium sauté pan, heat oil. Add onion and cook until transparent. Add chopped garlic, roasted red pepper spread. Stir until hot and well combined, pour in broth and wine (optional). Simmer on low for 2 to 3 minutes. Add Tofutti Better Than Cream Cheese and stir until well blended. Remove from heat, salt and pepper to taste. Plate the ravioli and spoon sauce over the top. Garnish with chopped parsley and toasted pine nuts.

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Tofutti Brands Launches the First-Ever Completely Dairy Free Ravioli!

Tofutti Brands Launches the First-Ever Completely Dairy Free Ravioli!

Tofutti Brands Launches the First-Ever Completely Dairy Free Ravioli!

Official Press Release:

Tofutti Brands, the company that has pioneered a premium line of dairy-free cheeses and desserts, is expanding its frozen food line with the introduction of the first completely egg-free, dairy-free cheese ravioli.

Available in two varieties – Jumbo and Bite-Sized, these ravioli’s are stuffed with Tofutti Better than Ricotta Cheese ® for a delicious homemade taste. In addition to being a healthy dairy-free substitute, for the estimated 80 million lactose intolerant Americans, Tofutti’s Cheese Ravioli’s now provide a brand new alternative cheese option for the fast growing vegan population. These delightful pasta pockets pack approximately 7g Protein, 0g Trans Fat and 0mg Cholesterol. Parallel in taste and texture, it is a fast, hearty, healthful meal in a bag. Simply cook for 6-8 minutes and add your favorite sauce.

“We’re excited to once again introduce a product that was never previously available.” says David Mintz, CEO and founder of Tofutti Brands. “We strive to create a variety of healthy, convenient, dairy-free entrees and are thrilled to bring to market this traditional pasta favorite infused with authentic Italian taste.”

Tofutti’s Ravioli will be carried by virtually every major supermarket chain across the country and many independent health and specialty food stores. It is estimated that Tofutti products are sold in more than 20,000 stores across the country.

– RUBENSTEIN PUBLIC RELATIONS –

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Better Than Cream Cheese Apricot Cookies

Better Than Cream Cheese Apricot Cookies

Better Than Cream Cheese Apricot Cookies

Here is a simple but elegant cookie suitable for an everyday treat or a special occasion. Filled with your favorite store bought filling or homemade if you like, this cookie is sure to please.

And it’s pretty easy to make it sugar free too!

Ingredients:

2 cups flour
1/2 cup corn oil margarine, at room temperature
1/2 cup Tofutti Better Than Cream Cheese
1 t. pure vanilla

Pastry filling, such as Solo brand apricot, prune or nut filling. And for my sugar free diets, use a sugar free all fruit preserve or pastry filling. Omit powdered sugar when serving.

Cream margarine and Tofutti Better Than Cream Cheese until blended. Stir in vanilla. Slowly add the flour until forms a soft dough. Form into a ball and chill for 2 hours or overnight.

Preheat oven to 375 degrees. Roll out dough to 1/4 inch thickness and cut into circles. Place a 1/2 teaspoon of fruit filling in the center and pinch up sides. Place on an un-greased cookie sheet and bake 20 minutes until light golden brown. Cool on wire rack. Dust lightly with powdered sugar.

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Tofutti Whipped Chocolate Better Than Ricotta

Tofutti Whipped Chocolate Better Than Ricotta

Tofutti Whipped Chocolate Better Than Ricotta

This is a nicely sweetened, light and delicious desert that can be “whipped” up in less than 5 minutes. Served in a champagne flute or mini martini glass, gives this an elegance all its own. The addition of the fresh raspberries, non-dairy whipped topping, drizzle of chocolate syrup and toasted sliced almonds make this a show stopper!

And here’s the best part…you can even make it sugar free!

Chocolate Better Than Ricotta

Ingredients:

1 (16 oz) container of Tofutti Better Than Ricotta Cheese
1 t. pure vanilla
3 T. cocoa powder
1/4 cup of honey (Substitute 1 T. of Stevia for the honey and make this Sugar Free)
1/2 t. ground cinnamon
1/2 pint of raspberries
1/2 cup toasted sliced almonds
1 cup non-dairy whipped topping
Chocolate syrup for a drizzle as garnish

In a large bowl, use an electric hand mixer to beat the ricotta, vanilla, cocoa powder, honey and cinnamon until smooth and fluffy, about 2 minutes.

Now, vegan whipped topping is one of those things that sounds hard to find, but is actually so easy to make. Who knew coconut cream could be whipped into such a delicious dessert topping? I think it might actually be better than the original.

Vegan Whipped Topping

Ingredients:

1 can regular coconut milk
3 tbsp powdered sugar
1/4 tsp vanilla extract

Put can of coconut milk in the refrigerator until cooled. To make the whipped topping, you want the coconut cream to separate from the coconut water. Make sure top of the can looks like solid coconut cream before using. 8 servings.

To finish, spoon chocolate ricotta into glasses and garnish with vegan whipped topping, raspberries, toasted sliced almonds and a drizzle of chocolate syrup.

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