TOFU CHEESECAKE
This velvety “Cheesecake” is made with agar flakes, which are traditional in Japanese cooking. You can find agar flakes at Down to Earth.

1 C. Grape Nuts cereal or fat-free granola
¼ C. apple juice concentrate, undiluted

2 Tbsp. agar flakes
2/3 C. soymilk or rice milk
½ C. sugar
½ tsp. salt
2 tsp. lemon rind, grated
4 Tbsp. lemon juice
2 tsp. vanilla
1 lb. firm tofu

1/3 C. sugar
1 ½ tsp. cornstarch
1 ½ Tbsp. lemon juice
½ tsp. lemon rind, grated
1/3 C. water
2 C. fresh berries, kiwi slices, mandarin oranges, etc.

1. Mix the Grape Nuts or granola and apple juice concentrate. Pat into a 9” pie pan and bake at 350 degrees for 8 minutes.
2. From the second set of ingredients, combine the agar, milk, sugar and salt. Let stand for 5 minutes, then bring to a simmer over low heat. Cook, stirring often for 5 minutes.
3. Pour into a blender and add the lemon rind, lemon juice, vanilla and tofu. Blend until very smooth. Spread evenly over the cooled crust.
4. From the third set of ingredients, combine the sugar, cornstarch, lemon juice, lemon rind, and water in a saucepan and whisk until smooth.
5. Heat, stirring constantly, until clear and thick. Spread over cheesecake.
6. Top with fresh fruit, then chill thoroughly.

Yield: 8 servings