NO-COOK TOFU "CHEESECAKE"

      Title: NO-COOK TOFU "CHEESECAKE"
  Categories: Mcdougall, Vegetarian, Low fat, Desserts, Not tried
       Yield: 8 Servings
  
 MMMMM---------------------------CRUST--------------------------------
       2 c  Wheat-nugget cereal*
     1/3 c  Apple juice conct.;thawed
 
 MMMMM--------------------------FILLING-------------------------------
       2 lb Firm Tofu
     3/4 c  Honey
       1 ts Vanilla;1/2 if Watkins
     1/4 ts Cinnamon (optional)
 
 MMMMM--------------------------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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