INGREDIENTS

INSTRUCTIONS

This is for Phil, who asked for a vegan, no-bake cheesecake. If honey
is acceptable, the following is from Dr. McDougall's book "The
McDougall Program" I love his books and am eternally grateful for
them. They helped me go from fat-full vegetarian, to fat-free vegan.
IMPORTANT NOTE: the longer the cheesecake chills, the better it
tastes. We only take our first bite a day later!  Crust: Process the
cereal in a blender briefly to crush. Place in a  bowl, and add the
juice. Mix well. Press into a deep dish pie plate  and set aside.
Filling: Combine tofu and honey and process well. Add the vanilla and
cinnamon and beat til fluffy. Spoon into the crust and smooth out the
top. Cover loosely with plastic wrap and refrigerate until serving
time.  Just before serving, add the topping of your choice:  Topping
fresh or frozen fruit, sliced or what we do: 1 10 ounce jar no-sugar
pure fruit preserves (our favourite is Sorrell's Blackberry Jam)
Posted to fatfree digest by pat94@total.net (Pat&Tina) on Feb 12,
1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1380
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 17.8mg
Potassium: 2339.5mg
Carbohydrates: 356.8g
Fiber: 10.7g
Sugar: 334.8g
Protein: 10g