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| 1 | 9-inch baked crumb crust |
| 2 Esslöffel | Agar flakes |
| 2/3 Tasse | Low-fat or non-fat vanilla soymilk |
| 1/2 Tasse | Sugar or other sweetener |
| 1/2 Teelöffel | salt |
| 1 x ca. 450 g | Reduced-fat firm tofu; (not silken) |
| 4 Esslöffel | lemon juice |
| 2 Teelöffel | lemon peel grated |
| 2 Teelöffel | vanilla |
| 1/3 Tasse | Sugar or other sweetener |
| 1 1/2 Esslöffel | cornstarch |
| 1 1/2 Esslöffel | lemon juice |
| 1/2 Teelöffel | lemon peel grated |
| 1/3 Tasse | water |
| | Fresh fruit for topping; (strawberries, kiwi, oranges, blueberries, etc.) |
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Combine agar and soymilk in saucepan and let stand 5 minutes; stir in sugar and salt. Simmer over low heat, stirring frequently, 5 minutes. Pour into a blender and add tofu, lemon juice, lemon peel, and vanilla. Blend until very smooth. Spread evenly into pre-baked crust. Glaze: Mix sugar and cornstarch in small saucepan, add remaining ingredients; whisk until smooth. Heat, stirring constantly, until mixture is clear and thick. Spread evenly over cake. Top with fresh fruit. Chill thoroughly before serving. 9.4% of calories from fat!! From The Peaceful Palate by Jennifer Raymond.
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