NO BAKE LEMON CHEESE CAKE

8  oz.  ricotta cheese

1 cup (8 oz.) silken tofu

1 1/2 tsp. vanilla extract

1 can (14 oz. pkg.) condensed milk

3/4 cup sugar

1/2 cup lemon juice

2 tsp. unflavored gelatin

1 graham cracker piecrust, 9 inch

In a blender, puree ricotta cheese and tofu until smooth.  Pour into a bow and gradually stir in vanilla, condensed milk and sugar.  Pour lemon juice into a small saucepan.  Sprinkle gelatin over juice.  Warm over low heat, stirring occasionally, until gelatin is disolved.  Fold into cheese mixture.  Pour into pie crust.  Cover and chill for at least four hours.

Sweetened condensed milk can be used (omitting sugar).  However, I find using plain condensed milk and 3/4 cup sugar-depending on your sweet tooth-gives a better flavor to the cheese cake.