| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veglife1 |
16 |
servings |
INGREDIENTS
| 1/4 |
c |
Vegetarian gelatin |
| 1/2 |
c |
Cold water |
| 6 |
c |
Peeled diced apples |
| 2 |
c |
Sugar |
| 1 |
c |
Hot water |
| 1/4 |
c |
Lemon juice |
| 3 |
lb |
Nonfat cream cheese or soy cream cheese; at room temperature |
| 1 1/2 |
c |
Reduced fat mild Cheddar or soy cheddar; finely grated |
| 1 |
c |
Chopped pecans |
INSTRUCTIONS
In a small bowl, sprinkle veg gelatin over 1/2 cup cold water. Set
aside to soften. In a large saucepan, combine apples, sugar, and hot
water. Bring to a boil, stirring frequently. Cover and simmer 5
minutes; remove from heat. Stir in lemon juice and softened gelatin
mixture. Continue stirring a few minutes to dissolve gelatin
completely. With a slotted spoon, remove about half of the apples
from the syrup and set aside. In the bowl of an electric mixture,
whip cream cheese to soften. Fold in remaining apple-syrup mixture,
cheddar cheese, and half the pecans. Sprinkle remaining pecans into
bottom of a 10-inch springform pan. Pour cheesecake mixture over top
and smooth with a spatula. Arrange reserved apples over top. Cover
with plastic wrap and refrigerate for several hours or overnight. To
serve, run a hot knife around the sides of pan. Unhinge, remove
sides, and slice into 16 wedges.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999
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