8oz fat free cream cheese
½ lb soft tofu
½ c egg substitute
6 packets Splenda
½ tsp vanilla
¼ tsp almond extract
6 Tbls egg white substitute
¼ tsp cream of tarter
Butter flavor cooking spray

Strawberry Sauce:
1 c fresh Strawberries, sliced
½ c water
6 packets Splenda
½ t balsamic vinegar

Preheat oven to 350 f. In a lg bowl, beat together cream cheese, tofu, egg substitute, splenda, vanilla, and almond extract until smooth and creamy. In a sm bowl, whip egg white with cream of tarter until it forms stiff peaks. Gently fold egg whites into cream cheese mixture. Coat an 8 inch square baking pan with cooking spray and pour in batter. Place squre pan into a larger baking pan and pour hot water into lg pan until it reaches halfway up the side of the sq. pan. Bake for 40 minutes.
Cool and refrigerate for at least 4 hours.

In a small saucepan, combine sauce ingredients and bring to boil. Reduce heat and simmer for 10 minutes, stirring occasionally, until strawberries are soft and sauce is slightly thickened. Pour in covered container and chill for at least 4 hours.