Country life tofu cheesecake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Finely ground granola |
| ¼ | pounds | Soy margarine |
| 1 | cup | Soymilk; -OR- Dry Soyagen AND Water |
| 20 | ounces | Tofu |
| ½ | cup | Dry fructose |
| ½ | cup | Refined soy oil |
| 1 | tablespoon | Vanilla extract |
| 1 | teaspoon | Almond extract |
| 2 | teaspoons | Arrowroot powder |
| ¾ | cup | Apple juice concentrate |
| 3 | tablespoons | Arrowroot powder |
| 6 | cups | Fresh strawberries |
Directions
CRUST
FILLING
TOPPING
Blend granola and margarine together in bowl. Spread in oiled pie plate and bake at 350F for 5 min. Blend filling ingredients in blender until smooth. Pour into pie crust. Bake at 350F for 20 min.
Mix ½ c of juice concentrate with arrowroot. Simmer strawberries with ¼ c of juice concentrate. Add arrowroot mixture and simmer for 15 min more. Pour topping over cheesecake and cool before slicing.
From "The Vegetarian Times Cookbook." Posted by Theresa Merkling.
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