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Ingredientes
- 1 c. Grape Nuts cereal
- 1/4 c. Apple juice concentrate, (undiluted)
- 2 Tbsp. Agar flakes
- 2/3 c. Vanilla soymilk or possibly rice lowfat milk
- 1/2 c. Sugar or possibly other sweetener
- 1/2 tsp Salt
- 1 lb Reduced-fat hard tofu, (not silken)
- 4 Tbsp. Fresh lemon juice
- 2 tsp Grated fresh lemon peel
- 2 tsp Vanilla
- 1/3 c. Sugar or possibly other sweetener
- 1 1/2 Tbsp. Cornstarch or possibly arrowroot
- 1 1/2 Tbsp. Fresh lemon juice
- 1/2 tsp Grated fresh lemon peel
- 1/3 c. Water
Direcciones
- Crust: Preheat oven to 350 degrees. Mix the ingredients and pat into 9-inch pie pan. Bake 8 min. Cold before filling.
- Cake: Combine agar and soymilk in a saucepan and let stand 5 min. Stir in sugar and salt. Simmer over low heat, stirring frequently, 5 min.
- Pour into a blender and add in tofu, lemon juice, lemon peel, and vanilla.
- Blend till very, very smooth. Spread proportionately into pre-baked crust.
- Lemon Glaze: Stir sugar and cornstarch together in small saucepan then add in the lemon juice, lemon peel, and water. Whisk smooth. Heat, stirring constantly, till mix is clear and thick. Spread proportionately over cheesecake. Top with fresh fruit (strawberries, kiwi, mandarin oranges, etc.) Refrigeratethoroughly before serving.
- Palate" by Jennifer Raymond.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1053g | |
| Calories 1205 | |
| Calories from Fat 134 | 11% |
| Total Fat 14.87g | 19% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1414mg | 59% |
| Potassium 1545mg | 44% |
| Total Carbs 233.76g | 62% |
| Dietary Fiber 2.4g | 8% |
| Sugars 207.57g | 138% |
| Protein 36.14g | 58% |
