Ingredients:

Filling:

• Silk Tofu, 1 box (16 ounces)

• Greek lemon yogurt (10 ounces)

• 2 teaspoons lemon extract

• 2 tablespoon brown sugar

Graham Crackers Crust

• 11 full long sheets of honey graham crackers (22 squares)

• ½ cup butter, melted

Options:

1. For a sweeter cream tart, add 1-2 tablespoons brown sugar to the graham cracker crust mixture

2. For vegan: use soy-based yogurt and butter

3. Use different flavors of yogurt for varieties

4. Top the cream tarts with your favorite fruits such as raspberries, blueberries or strawberries

Instructions:

 Instructions:

1. Pre-heat oven at 375 degrees

2. Tofu Press:

   • place the tofu in a bowl (to catch the water)

   • place 2 sheets paper towels on the top of tofu

   • place a heavy bowl on the top of the paper to press the water out of the tofu

   • let the tofu sit for 20 minutes

   • drain the water from the bowl and pat tofu dry

3. Honey graham cracker crust:

   • Grind graham crackers in a food processor or crush them in a zip lock bag to turn them into powder

   • Combine graham cracker powder and melted butter in a bowl; mix well

   • Spray the muffin pan with oil spray

   • Pour 1/3 cup of graham cracker mixture per large muffin cup

   • Bake graham cracker crust at 375 degrees for 10 min

4. Let the graham cracker crust cool completely

5. Put pressed tofu, lemon yogurt, brown sugar and lemon extract in a blender

6. Blend the mixture for 30 seconds or until creamy consistency

7. Pour the filling into the cooled graham cracker crust up to 2/3 full

8. Refrigerate for 3 hours before serving

9. Top with fresh fruits