Cranberry Tofu Dessert

__NOTOC__
== Description ==
Makes 12 servings.
== Ingredients ==
* ¼ cup flour
* 2 tablespoons unsweetened orange juice
* 1 (10 ounce) package "slice and bake" sugar cookie dough
* 1 (10 ounce) package "lite" silken tofu, extra firm
* 3 cups fresh cranberries
* ½ teaspoon vanilla extract
* ⅔ cup granulated sugar
* ¼ teaspoon almond extract
* ¼ cup water
* ⅓ cup granulated sugar
* 1 tablespoon cornstarch
== Directions ==
# Sprinkle the flour onto work surface. Roll out chilled sugar cookie dough to ⅛ inch thick. 
# Roll dough to an 11-inch circle; fit dough into a 10- or 10½-inch springform pan. 
# Bake at 375 °F for 12 to 14 minutes. Cool.
# Combine cranberries, the ⅔ cup sugar, water, cornstarch and orange juice in saucepan; stir well. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat and let cool.
# Drain tofu and wrap in paper towel and squeeze out excess water. 
# Position knife blade in food processor bowl or use blender. Add silken tofu, vanilla extract, almond extract and the ⅓ cup sugar. Process until smooth. 
# Spread over cooled cookie dough crust. 
# Arrange cooled cranberry sauce over tofu filling. Chill. 
== Notes ==
Cookie crust may be baked ahead, but filling should be added not more than 4 hours before serving.
Category:Vegetarian Recipes
Category:Cranberry Recipes
Category:Vanilla extract Recipes
Category:Almond extract Recipes
Category:Orange juice Recipes
Category:Silken tofu Recipes