Cranberry Tofu Dessert

Description
Makes 12 servings.

Ingredients

 * ¼ cup flour
 * 2 tablespoons unsweetened orange juice
 * 1 (10 ounce) package "slice and bake" sugar cookie dough
 * 1 (10 ounce) package "lite" silken tofu, extra firm
 * 3 cups fresh cranberries
 * ½ teaspoon vanilla extract
 * ⅔ cup granulated sugar
 * ¼ teaspoon almond extract
 * ¼ cup water
 * ⅓ cup granulated sugar
 * 1 tablespoon cornstarch

Directions

 * 1) Sprinkle the flour onto work surface. Roll out chilled sugar cookie dough to ⅛ inch thick.
 * 2) Roll dough to an 11-inch circle; fit dough into a 10- or 10½-inch springform pan.
 * 3) Bake at 375 °F for 12 to 14 minutes. Cool.
 * 4) Combine cranberries, the ⅔ cup sugar, water, cornstarch and orange juice in saucepan; stir well. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat and let cool.
 * 5) Drain tofu and wrap in paper towel and squeeze out excess water.
 * 6) Position knife blade in food processor bowl or use blender. Add silken tofu, vanilla extract, almond extract and the ⅓ cup sugar. Process until smooth.
 * 7) Spread over cooled cookie dough crust.
 * 8) Arrange cooled cranberry sauce over tofu filling. Chill.