SILKEN TOFU CHEESE CAKE

1/4 cup           Graham Cracker crumbs (4 - 2 1/2 inch squares)

3/4 cup              egg substitute (equivalent to 3 whole eggs)
10 1/2 oz.          silken firm tofu, drained and cubed
8 tablespoons    sugar
1 tablespoon      lemon juice
1 teaspoon        vanilla extract
1 cup nonfat      ricotta cheese

Spray bottom of an 8-inch spring form pan or pie pan with vegetable (soybean) cooking spray. Evenly spread graham cracker crumbs on bottom of pan. Blend remaining ingredients in food processor until smooth. Pour into pan, bake in preheated oven at 325°F, 35 to 40 minutes. Remove from oven, cool 15 minutes at room temperature. Refrigerate. Cut into 8 slices. Top with your favorite fresh fruits. Makes 8 servings.