| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Vegan |
Mcdougall, Vegan, Low fat, Desserts, Not tried |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Wheat-nugget cereal* |
| 1/3 |
c |
Apple juice conct.;thawed |
| 2 |
lb |
Firm Tofu |
| 3/4 |
c |
Honey |
| 1 |
ts |
Vanilla;1/2 if Watkins |
| 1/4 |
ts |
Cinnamon (optional) |
| 1 1/2 |
c |
Sliced fruit of you choice |
INSTRUCTIONS
CRUST
FILLING
TOPPING
* 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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