Bluesberry Cheeseless Cheese Cake

Recipe from: Veggie Life July 1996, p.18 

Crust:
2 cups fat free whole wheat graham crackers
2 tbl pure maple syrup
1 tbl canola oil
¼ cup water
cooking spray


Filling:
3 10.5 ounce boxes extra-firm lite silken tofu
8 ounce tofu cream cheese
1 ½ cups pure maple syrup
1 tbl lemon juice
2 tsp pure vanilla

Topping:
2 cups fresh or frozen blueberries
½ cup pure maple syrup
1 tsp lemon juice
2 tbl arrowroot
2 tbl water
1 tsp vanilla

Tofu tip-Tofu needs to be pressed to remove excess water. Place blocks of tofu in a pie plate or other shallow container. Place another plate directly on top of the tofu and weigh it down with canned goods or a pan of water.( To press larger quantities of tofu, use two baking sheets.) Press for 20 minutes: pour off accumulated liquid, pat tofu dry and proceed with the recipe.

1. In a food processor, process crackers into crumbs. (should have about 2 cups.) In a bowl combine maple syrup, oil, and 2 tbls of water at a time. Gradually add remaining water as needed until mixture holds together when pressed in your hand. Lightly spray a 9-1/2 inch spring form pan and press crumb mixture evenly over the bottom to form a crust.

2. Preheat oven to 350 degrees. In a food processor, process tofu, tofu cream cheese, syrup, lemon juice, and vanilla until very smooth and creamy. Pour into prepared crust and bake for 45 to 50 minutes, or until filling is set. Remove from oven and let cool in pan for a least 1 hour.

3. In a medium saucepan over medium heat, combine berries, maple syrup, and lemon juice. Cook until berries are softened, about 5 minutes. Mix arrowroot and water until smooth. Add to blueberries and stir rapidly until thickened, about 2 minutes. Remove from heat, stir in vanilla, and pour over cooled cheesecake. Let cool for at least 1 hour: refrigerate until serving.
Makes 12 servings

1. PER SERVING: 307 CAL(22% from fat), 8.4g PROT.,7.3g FAT, 53g CARB., 184mg SOD., 0mg CHOL., 0.6g FIBER