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Tofu Cheesecake 08

A home-style Tofu Cheesecake 08 made with Hot Water, Honey, Vanilla, Lemon Juice, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1 tsp
• 2 tbsp
• 1/2 tsp
• 4 tbsp
• 2 cup

Method (preview)

1. 1

   In blender, puree first two ingredients until smooth. Add remaining ingredients and blend. Pour mixture into Nutri-Grain pie shell.

2. 2

   Bake at 350 until set, about 30 minutes. Cool. Top individual slices with blueberry topping.

3. 3

   Place cereal in a plastic bag.

4. 4

   Crush lightly with a rolling pin. (Or place in a glass dish and crush lightly with a straight-sided jar.) In small bowl, combine crushed cereal and other ingredients, making sure juice is mixed in evenly.

5. 5

   Press mixture into pie plate, using a rubber spatula, fork, or fingers.

6. 6

   Bake at 400 for only one or two minutes. (If using this crust for a no-bake pie, bake for 7 minutes, or until lightly browned.) Variation: replace coconut with walnut or other nut or seed meal.

7. 7

   Cook tapioca and juice over medium-low heat until tapioca is clear.

8. 8

   Add pineapple and dates. Remove from heat and let sit for 5 minutes.

9. 9

   Pour mixture into blender and blend until smooth. Return to pan and add blueberries. Serve over cheesecake.