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No-cook Tofu "cheesecake"

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CATEGORY CUISINE TAG YIELD
Fruits Vegan Desserts, Low fat, Mcdougall, Not tried, Vegan 8 Servings

INGREDIENTS

2 c Wheat-nugget cereal*
1/3 c Apple juice conct., thawed
2 lb Firm Tofu
3/4 c Honey
1 t Vanilla, 1/2 if Watkins
1/4 t Cinnamon, optional
1 1/2 c Sliced fruit of you choice

INSTRUCTIONS

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) From the collection of Sue  Smith, S.Smith34, Uploaded June 16,
1994 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 200
Calories From Fat: 55
Total Fat: 6.6g
Cholesterol: 0mg
Sodium: 10.4mg
Potassium: 166.6mg
Carbohydrates: 28.5g
Fiber: <1g
Sugar: 26.7g
Protein: 11.3g


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