Lemon Tofu “cheesecake”

FILLING
1 lb Silken tofu, drained (it
-will say silken on the
-container)
1/3 c Sugar
1 tb Tahini
1/2 ts Salt
1 tb Lemon juice
1/2 ts Lemon zest
1 ts Vanilla extract
1/2 ts Almond extract
2 tb Cornstart dissolved in 2
-tb rice or soy milk

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.