Reversed Carrot Cakelets

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 30 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups gingersnap crumbs
• 1/4 cup butter, melted
• 1/3 cup sugar
• 5 ounces lowfat silken tofu
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla
• 16 ounces low-fat cream cheese, softened
• 1/3 cup sugar
• 2/3 cup carrot juice
• 1 1/2 tablespoons tapioca starch
• 1 1/2 tablespoons honey
• 1/4 cup raisins or 1/4 cup chopped dates
• 2 tablespoons shredded unsweetened coconut

Recipe

• 1 preheat oven to 375°f
• 2 in a small bowl, mix the gingersnap crumbs and butter until moist.
• 3 press about 2 tbsp of the crumb mixture into the bottoms of 12 foil-lined muffin cups.
• 4 bake 5 minutes, remove from the oven and set aside.
• 5 in a food processor, puree sugar and silken tofu.
• 6 add lemon juice, lemon zest, vanilla and cream cheese, process until smooth.
• 7 fill muffin cups 3/4 the way full.
• 8 bake 17-20 minutes, until the top is set.
• 9 cool in the muffin tin 25 minutes, then remove and set on a baking sheet.
• 10 meanwhile, combine sugar and 1/3 cup carrot juice in a pot and bring to a simmer.
• 11 whisk the tapioca starch in the remaining juice and add to the cooking mixture.
• 12 simmer, stirring constantly, until the glaze thickens.
• 13 stir in the honey, bring to bubbling then remove from heat.
• 14 cool 20 minutes before using.
• 15 divide raisins and coconut between the tops of each cooled cheesecake.
• 16 spoon the thickened glaze overtop, allow to set.
• 17 chill before serving.