These bars are very rich, but you won't fool anyone into thinking they're a traditional cake or brownie. With that said, they're good in and of themselves... they're like a mixture between pudding and cake. I bet they'd be perfect for an ice cream sandwich (traditional cookies get too hard when they hit the ice cream). I only used 1 3/4 cups sugar, and they were very sweet. I might try reducing the sugar to 1 1/2 cups and reducing the cocoa slightly. Make sure you use good tofu (I used Morinu), because its flavor will come through.

Reviewed On: Aug. 28, 2004

This cake had a tight crumb but was airy, like something made from cake mix. The chocolate flavor was also light and creamy, but not bland. However, this cake isn't good enough to justify all the fat and calories. I'm going to stick with other cakes that have a comprable taste but less fat.

Reviewed On: Apr. 22, 2004

Pretty good cheesecake. Drain the yogurt for more than 24 hrs to get it nice and thick. If you're looking for a lemon cheesecake with a crumbly texture (as if you added a little flour to the batter), this recipe's for you. The acidity and protein in the yogurt give it that. If you're looking for a custardy, creamy texture and a neutral flavor, you'd have to make full-fat cheesecake.

Reviewed On: Mar. 27, 2004