| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Grape Nuts cereal |
| 1/4 |
c |
Apple juice concentrate |
|
|
undiluted |
| 2 |
T |
Agar flakes |
| 2/3 |
c |
Vanilla soymilk or rice milk |
| 1/2 |
c |
Sugar or other sweetener |
| 1/2 |
t |
Salt |
| 1 |
lb |
Reduced-fat firm tofu, not |
|
|
silken |
| 4 |
T |
Fresh lemon juice |
| 2 |
t |
Grated fresh lemon peel |
| 2 |
t |
Vanilla |
| 1/3 |
c |
Sugar or other sweetener |
| 1 1/2 |
T |
Cornstarch or arrowroot |
| 1 1/2 |
T |
Fresh lemon juice |
| 1/2 |
t |
Grated fresh lemon peel |
| 1/3 |
c |
Water |
INSTRUCTIONS
1999
For the record, this is Sheri Slattery's recipe, posted on Aug. 23,
Crust: Preheat oven to 350 degrees. Mix the ingredients and pat into
9-inch pie pan. Bake 8 minutes. Cool before filling. Cake: Combine
agar and soymilk in a saucepan and let stand 5 minutes. Stir in sugar
and salt. Simmer over low heat, stirring frequently, 5 minutes. Pour
into a blender and add tofu, lemon juice, lemon peel, and vanilla.
Blend until very, very smooth. Spread evenly into pre-baked crust.
Lemon Glaze: Stir sugar and cornstarch together in small saucepan then
add the lemon juice, lemon peel, and water. Whisk smooth. Heat,
stirring constantly, until mixture is clear and thick. Spread evenly
over cheesecake. Top with fresh fruit (strawberries, kiwi, mandarin
oranges, etc.) Chill thoroughly before serving. Per serving: 192
calories, 2 grams of fat, 9.4% fat. From "The Peaceful Palate" by
Jennifer Raymond. Posted to fatfree digest by "Ruth C. Hoffman"
<ruth.hoffman@language-resources.com> on Oct 20, 1999, converted by
MM_Buster v2.0l.
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