Dukan Lime Tofu Dessert

RECIPE RATING:
HE SAID:  Not bad, but not a go-to dessert.
SHE SAID: Although it is lighter, which I like, I don't care for the tofu and filmy aftertaste.  If we make these again, they will just be cream cheese, no tofu.

Lime Tofu Dessert

We thought this would be a great idea since we both tend to stay away from cheesecake since it's too heavy for us and it seemed really simple (versus making cheesecake delight and making our own non-fat whipped cream).  The recipe was originally a "Lemon Tofu Cheesecake", but we changed it to lime since we both love lime and we just couldn't bring ourselves to call it cheesecake since it doesn't taste like it.  It really tastes like a tofu gelatin.  We enjoy eating tofu with ponzu sauce, in stir fries, in sukiyaki and shabushabu, but not so much as a dessert.

We suppose if you LOVE tofu, you may enjoy this recipe.  Although we didn't care for the tofu filmy aftertaste, the female half did eat one entire piece!  You can really make this with whichever flavoring you like best, however, we will either take the time to make cheesecake delight, use two blocks of cream cheese and omit the tofu or try the Lemon Cheesecake Loaf Vicki tried!

RECIPE:
Makes 16 muffin cup
Prep Time: 10-15 minutes
Chill Time: Overnight

1-12 oz container of sukui or silky tofu (rinsed and drained)
1-8 oz. package of fat free cream cheese (room temperature)
1/2 c. natural sweetener (if you don't like your desserts too sweet, try half the sugar, then taste your batter)
grated zest of one lime
juice of one lime
1 tsp. lime extract
1 t. vanilla extract
1 envelope unflavored gelatin
1/4 c. water

Beat tofu, cream cheese and sugar until smooth.  Stir in lime zest, lime juice, lime extract and vanilla extract.  In a small saucepan, soften gelatin in 1/4 c. water, use low heat until gelatin is dissolved.  Stir gelatin mixture into tofu mixture.  Pour into muffin pan or a regular pan.  Refrigerate overnight.