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Recipes

Berry Cheesecake

Ingredients

Cheesecake
  • 1 & 1/2 cups R. W. Knudsen Coconut Nectar
  • 1 & 1/2 tablespoons Agar Agar powder
  • 3/4 cup apple juice concentrate
  • 3/4 cup firm tofu
  • 1 & 1/2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 3/4 teaspoon grated orange peel
  • 1/2 teaspoon coconut extract (optional)
  • Pinch salt
Topping
  • 3/4 cup fruit juice concentrate such as raspberry-apple
  • 1/2 cup water
  • 4 teaspoons cornstarch or arrowroot
  • 1/2 cup fresh or frozen berries
Crumble Crust
  • 1/2 cup chopped dates
  • 1/2 cup hot water
  • 1 cup Grape-nuts cereal
  • 3/4 cup rolled oats, lightly blended
  • 1/4 teaspoon salt

Directions

Cheesecake
  1. Sprinkle agar agar powder over coconut nectar in a saucepan.
  2. Heat and stir constantly until agar agar is fully dissolved.
  3. Process in a blender with remaining ingredients, except last 2, until smooth.
  4. Pour into a bowl and refrigerate.
  5. When firm, blend again until smooth and creamy.
  6. Pour into crumble crust and refrigerate until firm.
  7. Add berry topping.
Filling
  1. Place juice concentrate into a saucepan.
  2. Dissolve cornstarch in a little water and stir into the juice.
  3. Bring to boil, stirring constantly until thickened and clear.
  4. Remove from heat and add berries.
  5. Pour over cheesecake when cool.
Crumble Crust
  1. Soften dates in hot water
  2. Process dates in a blender until smooth.
  3. Combine with remaining ingredients for the crust and press into a sprayed pie pan with dampened fingers.  Use a little more grape nuts if necessary to adjust the consistency.
  4. Bake at 375˚F for 10 minutes.
  5. Cool and serve.

Per 1/8 pie: 319 calories; 6.7g protein (8%); 46g carbohydrate (54%); 14.7g fat (39%); 213mg sodium; 69mg calcium; 0mg cholesterol.

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