-CRUST-
1 c Grape Nuts cereal
1/4 c Apple juice concentrate;
-(undiluted)
–CAKE–
2 tb Agar flakes
2/3 c Vanilla soymilk or rice milk
1/2 c Sugar or other sweetener
1/2 ts Salt
1 lb Reduced-fat firm tofu; (not
-silken)
4 tb Fresh lemon juice
2 ts Grated fresh lemon peel
2 ts Vanilla
-LEMON GLAZE-
1/3 c Sugar or other sweetener
1 1/2 tb Cornstarch or arrowroot
1 1/2 tb Fresh lemon juice
1/2 ts Grated fresh lemon peel
1/3 c Water
For the record, this is Sheri Slattery’s recipe, posted on Aug. 23, 1999.
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.
Yields
1 servings