Ingredients

Light vegetable oil cooking spray
2 C. firm tofu
1/4 C. low-fat ricotta cheese
8 ounces light cream cheese
1/4 C. pure maple syrup
3 Tbsp. unsweetened cocoa powder
2 large egg whites
1 Tbsp. ground cinnamon
3 Tbsp. light Irish cream liqueur
1 Tbsp. coffee liqueur
Topping
1/2 C. low-fat sour cream or plain yogurt
1 tsp. pure vanilla extract
1 Tbsp. honey

Cooking Instructions

Preheat the oven to 170. Coat a 10 inch glass pie plate with three sprays of the vegetable oil. In a food processor bowl, combine the tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs. Puree until smooth and pour into the prepared pie plate. Place the pie plate on the center rack of the oven. On the bottom rack, place a baking pan filled halfway with water to humidify the oven. Bake for one hour. While the cake is baking, combine all the topping ingredients in a small bowl and whisk thoroughly. When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly and return it to the oven. Bake for about 10 minutes more until the topping sets. Refrigerate for 2 hours before serving. Decorate with chocolate sauce design.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: