Strawberry Coconut Cheesecake Pops & Banana Cream Cheesecake Pops

StrawberryBananaBananaCheesecakePops

Strawberry Coconut Cheesecake Pops

Ingredients

8 oz Tofutti Better Than Cream Cheese
1 cup coconut milk
1/3 cup organic cane sugar
1 tbsp fresh lemon juice
2 cups strawberries

Directions

Place Tofutti Better Than Cream Cheese, coconut milk, cane sugar, and lemon juice in food processor. Blend until smooth. Add in strawberries and blend until smooth again. Pour mixture into popsicle molds, add sticks and freeze until solid.

Banana Cream Cheesecake Pops

Ingredients

2 cups firm bananas, sliced
8 oz Tofutti Better Than Cream Cheese
1 cup vegan cream substitute
1/4 cup organic cane sugar
2 tbsp lemon juice
1 tsp vanilla extract

Optional: Crushed gluten-free graham crackers

Directions

Place Tofutti Better Than Cream Cheese, vegan cream substitute, cane sugar, lemon juice and vanilla extract into food processor. Blend until smooth, and then add in the bananas. Blend again until smooth. Pour into popsicle molds and add optional crushed gluten free graham crackers to the top. Put sticks in and freeze until solid.

Created exclusively for Tofutti Brands, Inc. by Katherine Bartlett.

Cliquez ici pour la traduction française.

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Cheese-cake marbré à l’orange

Cheese-cake marbré à l’orange

“Cheese-cake marbré à l’orange”

Ingrédients:

2 paquets de Better Than Cream Cheese de Tofutti
1/2 tasse de sucre de canne
Du substitut d’œufs (l’équivalent de deux œufs)
3/4 de tasse de Better than Sour Cream de Tofutti
1 1/2 cuillère à café de vanille
1 cuillère à café d’extrait d’orange
2 gouttes de colorant alimentaire jaune
1 goutte de colorant alimentaire rouge
1 biscuit prêt graham cracker crust sans gluten

Préparation:

Battez le Better than Cream Cheese de Tofutti avec le sucre de canne jusqu’à l’obtention d’une mousse. Ajoutez le substitut d’œufs et mélangez bien l’ensemble. Ajoutez progressivement le Better than Sour Cream de Tofutti et la vanille. Mettez une tasse du mélange final dans un bol et ajoutez l’extrait d’orange, du colorant alimentaire jaune et rouge jusqu’à ce que le mélange devienne orange.

Versez le reste du mélange incolore sur le biscuit graham cracker crust sans gluten. Ensuite, prenez des cuillerées de la pâte orange et déposez-les sur le dessus du mélange incolore. À l’aide d’un couteau, faites les marbrures délicatement.

Cuire au four à 350 degrés pendant 35 minutes environ. Laissez refroidir pendant 1 heure, puis mettez au réfrigérateur pendant 8 heures.

Créé exclusivement pour Tofutti Brands, Inc. par Katherine Bartlett.

Click here for the English translation.

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Orange Swirl Cheesecake

Orange Swirl Cheesecake

“Orange Swirl Cheesecake”

Ingredients

2 packages of Tofutti Better Than Cream Cheese
1/2 cup cane sugar
Egg replacement (enough for two eggs)
3/4 cup of Tofutti Better Than Sour Cream
1 1/2 teaspoon vanilla
1 teaspoon orange extract
2 drops yellow food coloring
1 drop red food coloring
1 prepared gluten-free graham cracker crust

Directions:

Beat Tofutti Better Than Cream Cheese and cane sugar together until fluffy. Add egg replacement and mix well. Add Tofutti Better Than Sour Cream and vanilla in gradually. Put one cup of the final mixture in a bowl and add in the orange extract, yellow and red food coloring until mixture is orange.

Pour the rest of the uncolored mixture into the gluten free graham cracker crust. Then take spoonfuls of the orange batter and drop them on top of the uncolored mixture. Using a knife, swirl the two mixtures together gently.

Bake at 350 degrees for about 35 minutes. Cool for 1 hour and then chill in the refrigerator for 8 hours.

Created exclusively for Tofutti Brands, Inc. by Katherine Bartlett.

Cliquez ici pour la traduction française.

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Dark Chocolate Chunk Drop Cookies

Dark Chocolate Chunk Drop Cookies

“Dark Chocolate Chunk Drop Cookies”

This is a guest post by Jes Keim over at The Vegan Screen.

I just know you’ll love these cookies! Big chunks of dark chocolate make them simply irresistible. I dare you to eat just one!

Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets and set aside.

Ingredients

1/2 cup of Tofutti Better Than Sour Cream
1/3 cup of vegan margarine, softened
2/3 cup of cane sugar
2 tablespoons of ground flax seeds
1/4 teaspoon of salt
1 1/2 teaspoons of vanilla extract
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 1/2 cups of all-purpose flour
1 good quality dark chocolate bar (about 3.5 ounces), coarsely chopped

Directions

Using a food processor, mix the Tofutti Better Than Sour Cream and the margarine; add the sugar, flaxseeds, salt, vanilla, baking soda, and baking powder. Blend the mixture until well combined, stopping the food processor to scrape down the sides when necessary.

Add the flour and run the food processor until a loose dough forms; while the food processor is running add the chopped chocolate through the barrel and continue to run the food processor until the mixture is just combined. (You do not want to break down all of the chocolate—leave some chunks!)

Drop the dough onto the cookie sheets by the heaping tablespoon, leaving plenty of space between. Bake the cookies for 12-14 minutes, until set and slightly golden. Allow the cookies to sit on the pan for a minute or so, then transfer to a wire rack to finish cooling. Once cooled, store in a covered container. Enjoy!

Makes approximately 1 1/2 dozen cookies.

Visit Jes at www.theveganscreen.blogspot.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Strawberry Cheesecake Milkshake

Strawberry Cheesecake Milkshake

“Strawberry Cheesecake Milkshake”

This is a guest post by Cheryl Malik over at 40aprons.com.

I love this decadent cheesecake milkshake. It’s sooooo good. Yum! Rich, creamy, and ohhhhh so delicious!

Ingredients

Milkshake:
1 1/2 cups vegan premium vanilla Tofutti frozen dessert
3 ounces Tofutti Better Than Cream Cheese
1/2 teaspoon vanilla extract
1/2 cup almond milk or other alt-milk
1/2 teaspoon grated lemon zest
1 cup strawberries, hulled and quartered
crushed vegan graham crackers, for serving

Whipped coconut cream:
1 can full-fat coconut milk (must be full-fat)
pinch sugar or other sweetener
dash vanilla extract

Directions

Prepare for the whipped coconut cream. Place can of coconut milk in the fridge and leave overnight. Do not skip!

Chill a medium-size bowl. Remove the refrigerated can of coconut milk and flip it upside then open. Pour the coconut water/liquid into another bowl and scoop out the coconut cream into the chilled medium-size bowl. Whip the coconut cream using an electric mixer or handheld beaters. Add a pinch of sugar or other sweetener and a dash of vanilla extract and stir ’til combined.

Making the milkshake. Blend all ingredients (excluding the vegan graham cracker crumbs) until smooth. Pour into serving glass and top with whipped coconut cream and crushed graham crackers.

Visit Cheryl at 40aprons.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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