---------- Recipe via Meal-Master (tm) v8.02
 
       Title: No-Cook Tofu “Cheesecake”
  Categories: Cheesecakes, Vegan, Cheese/eggs, Lo/no-fat
       Yield: 8 servings
 
 -----------------------------------CRUST-----------------------------------
       2 c  Wheat-nugget cereal*
     1/3 c  Apple juice conct.;thawed
 
 ----------------------------------FILLING----------------------------------
       2 lb Firm Tofu
     3/4 c  Honey
       1 ts Vanilla;1/2 if Watkins
     1/4 ts Cinnamon (optional)
 
 ----------------------------------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
 
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