TOFU CHEESECAKE
The longer the cheesecake chills, the richer it will taste and the firmer it
will be.
Crust:
2 C. Grape-nuts cereal or oil-free granola
1/3 C. frozen apple juice concentrate, thawed
Filling:
2 16-ounce tubs firm low-fat tofu
3/4 C. honey
1 tsp. vanilla extract
1/4 tsp. cinnamon (optional)
Topping:
fresh or frozen fruit of your choice, sliced
or
1 10-ounce jar no-sugar pure fruit preserves
Process the Grape-nuts or granola in a blender briefly to crush. Place in a
bowl. Add the apple juice concentrate and mix well. Press into a 9-inch pie
plate and set aside. Combine the tofu and honey and mix well. Add the vanilla
and cinnamon and beat until fluffy with an electric beater. Spoon into the
crust and smooth out the top. Cover loosely with plastic wrap and refrigerate
until serving time. Just before serving, arrange the fruit over the top of the
cheesecake.
Yum!! My family loves this recipe.
-- Zoe, Santa Cruz
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