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Title: Country Life Tofu Cheesecake
Categories: Dessert Vegetarian
Yield: 8 Servings
CRUST | ||
5 | c | Finely ground granola |
1/4 | lb | Soy margarine |
FILLING | ||
1 | c | Soymilk; -OR- |
1 | c | -Dry Soyagen AND |
1 | c | -Water |
20 | oz | Tofu |
1/2 | c | Dry fructose |
1/2 | c | Refined soy oil |
1 | tb | Vanilla extract |
1 | ts | Almond extract |
2 | ts | Arrowroot powder |
TOPPING | ||
3/4 | c | Apple juice concentrate |
3 | tb | Arrowroot powder |
6 | c | Fresh strawberries |
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 1/2 c of juice concentrate with arrowroot. Simmer strawberries with 1/4 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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