MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: No-Cook Tofu "Cheesecake"
 Categories: Mcdougall, Vegan, Low fat, Desserts, Not tried
      Yield: 8 servings
 
MMMMM---------------------------CRUST--------------------------------
      2 c  Wheat-nugget cereal*
    1/3 c  Apple juice conct.;thawed

MMMMM--------------------------FILLING-------------------------------
      2 lb Firm Tofu
    3/4 c  Honey
      1 ts Vanilla;1/2 if Watkins
    1/4 ts Cinnamon (optional)

MMMMM--------------------------TOPPING-------------------------------
  1 1/2 c  Sliced fruit of you choice
 
   * 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
 
MMMMM
 

    Source: geocities.com/heartland/prairie/4195/mcd

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