Date: Mon, 23 Aug 1999 23:30:36 -0500
From: Sheri Slattery (slattery@txdirect.net)
Message-Id: (3.0.6.32.19990823233036.007a0270@mail.txdirect.net)
I just made the most incredible "cheese"cake. You must try it! I'm still
amazed at how good it is.
TOFU CHEESECAKE
Crust:
1 cup Grape Nuts cereal
1/4 cup apple juice concentrate (undiluted)
Preheat oven to 350 degrees. Mix the ingredients and pat into 9-inch pie
pan. Bake 8 minutes. Cool before filling.
Cake:
2 Tbl. agar flakes
2/3 cup vanilla soymilk or rice milk
1/2 cup sugar or other sweetener
1/2 tsp. salt
1 pound reduced-fat firm tofu (not silken)
4 Tbl. fresh lemon juice
2 tsp. grated fresh lemon peel
2 tsp. vanilla
Combine agar and soymilk in a saucepan and let stand 5 minutes. Stir in
sugar and salt. Simmer over low heat, stirring frequently, 5 minutes.
Pour into a blender and add tofu, lemon juice, lemon peel, and vanilla.
Blend until very, very smooth. Spread evenly into pre-baked crust.
Lemon Glaze:
1/3 cup sugar or other sweetener
1 1/2 Tbl. cornstarch or arrowroot
1 1/2 Tbl. fresh lemon juice
1/2 tsp. grated fresh lemon peel
1/3 cup water
Stir sugar and cornstarch together in small saucepan then add the lemon
juice, lemon peel, and water. Whisk smooth. Heat, stirring constantly,
until mixture is clear and thick. Spread evenly over cheesecake. Top
with fresh fruit (strawberries, kiwi, mandarin oranges, etc.) Chill
thoroughly before serving.
Per serving: 192 calories, 2 grams of fat, 9.4% fat. From "The Peaceful
Palate" by Jennifer Raymond.
kwvegan vegan