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Soy replaces dairy in cheesecake

Cream cheese and sour cream are great foods that let you indulge, or dare I say overindulge, in all recipes dairy.

Unless, of course, you’re lactose intolerant or allergic to dairy products. Then it’s just a scramble to find “non dairy” stuff that sort of, kinda does, but doesn’t really taste like the real thing.

Every year, all year long, I get scores of calls, emails and pleas to scour my recipe files and find the best of the best non-dairy recipes that mimic the real thing. Since I’ve got a husband that fits into the first category of dairy intolerance, I have bunches of recipes that fit the bill.

The best brand I know that helps the lactose intolerant is Tofutti Brands, soy-based products that come as close as possible to mimicking the real cream cheese, sour cream, ricotta and shredded cheeses that make most of the following recipes possible.

Locally you can get Tofutti products at groceries like Kroger’s, Fresh Market and Meijer’s.

Non Dairy Cheesecake

2 (16 ounce) cartons Tofutti non-dairy cream cheese

1 (12 ounce) container Tofutti non-dairy sour cream

2 eggs, beaten

1 tablespoon lemon juice

1 teaspoon vanilla

3/4 cup sugar

1 graham cracker pie crust

Preheat oven to 350 degrees. In a saucepan combine the non-dairy cream cheese and sour cream, eggs, lemon juice, vanilla and sugar. Whisk together and stir constantly while cooking for 5 minutes. It will become thick. Pour the filling into the crust and bake for 30 minutes. Remove from the oven, cool to room temperature and then refrigerate for at least 3 hours. Serves 8 to 10.

Watermelon Ice

8 cups cubed seedless watermelon

1 cup sugar

4 tablespoons lime juice (divided)

Place half the watermelon, sugar and lime juice into a blender or food processor and process until smooth. Repeat. Pour the mixture into two 9-by-13-inch pans and place them in the freezer. Stir with a spoon every 30 to 40 minutes until mixture is slushy (about 2 to 3 hours). Serves 6 to 8.

Creamy Corn Soufflé

1/4 cup margarine, melted

1/2 cup sugar

3 eggs

1/2 cup flour

1 teaspoon baking powder

3/4 cup almond milk

1/4 cup water

2 (14 ounce) cans cream style corn

1 (14 ounce) can corn kernels, drained

Preheat oven to 350 degrees. Grease a 9-by-13-inch casserole pan. In a bowl combine the margarine, sugar, eggs, flour, baking powder, almond milk and water. Whisk to combine. Add the cream style corn and kernels to the mixture. Pour the mixture into the prepared pan and bake, uncovered, for 1 hour to 1 hour and 15 minutes. This will puff up and get golden on top. It will sink after it cools. Serve immediately. Serves 8 to 10.

– Submitted by Marjorie Remorie of New York, N.Y. Slice of Life is a food column that offers recipes, cooking advice and information on new food products. It appears Sundays. If you have a question about cooking or a food item, contact Eileen Goltz at or write The Journal Gazette, 600 W. Main St., Fort Wayne, IN 46802.