Shhh. Don’t tell the kids: This week’s sweet and creamy dessert is made with tofu. Yes, you heard right. We’ve transformed bland, boring soy into a surprisingly decadent cheesecake bar flavored with banana, pineapple and a hint of coconut. These tasty treats offer all the flavor of a traditional dessert bar, for a fraction of the fat and calories.

The addition of fruit to this recipe allows you to satisfy your sweet tooth and benefit from added vitamins, minerals and phytochemicals. The pineapple is an excellent source of vitamin C and contains an enzyme call bromelain, which may have anti-inflammatory properties. Christopher Columbus is widely credited with discovering the pineapple on the island of Guadeloupe in 1493. Today, its golden pulp adds color and taste to many island-inspired dishes.

Bananas – the world’s most popular fruit – are a good source of vitamin C, potassium and fiber. Bananas belong to the lily family and grow on a plant, not on trees, as many commonly believe. Although purportedly mentioned in Buddhist texts as far back as 600 BC, it would be many centuries before Americans enjoyed them. Bananas were sold stateside for the first time at a celebration held in Pennsylvania in 1876 to commemorate the hundredth anniversary of the Declaration of Independence.

Made from soybean curd, silken tofu has a cheese-like consistency, creating the perfect substitute for traditional cream cheese. Tofu provides high-quality protein without the saturated fat and cholesterol that frequently accompany many animal-based protein sources. Its mild flavor takes on the tastes of the fruit and other flavorings, keeping the mystery ingredient well disguised.

Island Cheesecake Bars

1 cup low fat vanilla wafers, crushed
1/2 cup whole-wheat pastry flour
1 Tbsp. butter
1 Tbsp. canola oil
12 oz. firm silken tofu
3 oz. reduced-fat cream cheese
1/4 cup sugar
1 egg
1 tsp. vanilla extract
1 (20 oz.) can crushed pineapple in juice (not syrup), well drained
1 medium ripe banana, mashed
1/4 cup chopped walnuts
1 Tbsp. unsweetened flaked coconut

Preheat oven to 350 degrees.

Mix together crushed vanilla wafers, flour, butter and canola oil in a food processor. Press the mixture into the bottom of a 9-inch square-baking pan. Bake 15 minutes until golden brown.

In a large mixing bowl beat tofu, cream cheese, sugar, egg, and vanilla extract together. Stir in crushed pineapple and banana. Pour into baked crust. Top evenly with walnuts and flaked coconut. Bake 35 to 45 minutes until lightly browned on top. Let cool completely before serving. Cut into 12 pieces.

Makes 12 servings.

Per serving: 170 calories, 7 g total fat (2 g saturated fat), 23 g carbohydrates, 4 g protein, 2 g dietary fiber, 50 mg sodium.

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Reprinted with permission from AICR.org