CRUST
2 cup wheat-nugget cereal*
1/3 cup apple juice conct., thawed
FILLING
2 lb firm tofu
3/4 cup honey
1 tsp vanilla, 1/2 if watkins
1/4 tsp cinnamon (optional)
TOPPING
1 1/2 cup sliced fruit of you choice
* Grape nuts cereal works well in the crust. Or use a granola-type
cereal from a natural food store, but be sure to choose a variety
that is low in fat.
Crust: Place cereal or granola in a food processor with a metal
blade. Process until coarsely ground.
Place ground cereal in a bowl; add apple juice concentrate and mix
well. Press into a 9-inch pie plate. Set aside
Filling: In a large bowl, mash together tofu and honey. Add vanilla
and cinnamon, if desired. With electric mixer, beat mixture until
fluffy. Spoon into crust and smooth out the top. Cover loosely with
plastic wrap and refrigerate until serving time. (The longer the
cheesecake chills, the firmer it will be and the richer it will
taste.)
Topping: Just before serving, arrange fruit over the top of the
cheesecake. (Pictured with rasberries arranged on top.) Serves 8 to 10
Per serving: 306 cal; 12g prot; 4g fat; 62g carb; 0 chol; 322mg sod.
From May 1990 Vegetarian Times page 38 Article by Mary McDougall
Formatted to MM by J.Duckett1 (Kat) From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994
Serves: 8
Recipe Categories: Cheesecake; Dessert; Tofu
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