No-cook tofu \"cheesecake\"

8 servings

Ingredients

Quantity Ingredient
2 cups Wheat-nugget cereal*
2 pounds Firm Tofu
¾ cup Honey
1½ cup Sliced fruit of you choice
⅓ cup Apple juice conct.;thawed
1 teaspoon Vanilla;1/2 if Watkins
¼ teaspoon Cinnamon (optional)

Directions

CRUST

FILLING

TOPPING

* 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)

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