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tofu-cheesecake

This recipe is rated : 1

Recipe Ingredients

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

Cooking Procedures

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.
 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

water. Lettuce. l/4 cup sugar. Pimolas. 1/4 cup lemon juice. Mayonnaise. 2 cups apples, chopped. Soak gelatine; add the boiling water, sugar and lemon juice. When it begins to set add the other ingredients. Serve on lettuce; garnish with sliced pimolas and mayonnaise. Mrs. H. R. Kelly. CRAB AND TOMATO SALAD 1 cup crab. Mayonnaise. 1/2 cup celery. Lettuce. 6 small tomatoes, peeled and quartered. Arrange on a platter and serve with mayonnaise. STUFFED TOMATO SALAD Tomatoes. Arti

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