INGREDIENTS

INSTRUCTIONS

Crust:  Preheat oven to 350 degrees.  Place cereal in a food  processor
or blender; grind to fine crumbs, about 2 minutes. Transfer  to mixing
bowl. Add maple syrup and almond extract; mix well until  crumbs are
moistened.  Pour into oiled 9-inch pie plate and press mixture evenly
on bottom  and up sides to form crust.  Bake 5 minutes; let cool while
preparing  filling.  Filling:  Blend all ingredients in food processor
or blender until  very smooth, about 30 seconds.  Pour into crust.
Bake until top of pie is slightly browned, about 30  minutes.  Cool and
refrigerate until thoroughly chilled and firm,  about 2 hours.  Makes 8
servings.  Variations: Alternatively, use a prepared graham cracker
crust. For a  no-bake cheesecake, omit cornstarch mixture. Pour filling
into crust  and refrigerate until firm, at least 2 hours or overnight.
The  texture will resemble that of a cream pie. Add vanilla-flavored
liqueur instead of lemon juice and zest for a vanilla cheesecake.
Reduce the sweetener, eliminated the lemon juice and zest, and add
pureed raspberries If the fat content doesn't concern you too much,
add 12 ounces of melted semisweet chocolate instead of fruit. To  serve
as a pudding, omit the crust and pour the filling into custard  cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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