Instructions:
1 individual pkg. graham
crackers
1 c. coconut
1/2 c. Walnuts
1/3 c. Salute Sante grapeseed
oil or sweet almond oil
3 pkgs. Tofutti cream cheese
3/4 c. Florida Crystals
(dried cane juice)
dash Cinnamon
1 T. vanilla
3 T. fresh lemon juice
3 heaping T. Ener-G Egg
Replacer
1 container Toffuti sour
cream
5 T. fructose
2 c. fruit juice (your
choice, I like grape)
1/2 c. fructose
2 heaping T. cornstarch
1/2 bag each frozen
blueberries and raspberries
In a mixer, ground the graham
crackers to form crumbs and put aside in a dish.
Add coconut, walnuts and
grape seed oil to the blender and combine until blended.
Combine along with graham
cracker crumbs and put in a spring pan or 2 aluminum pie pans and bake at 350
degrees for 9 minutes.
In a mixing cup, tofutti
cream cheese, Florida Crystals and cinnamon sit together.
Mix together vanilla, lemon
juice and egg replacement in another cup. Transfer the cheese mixture to the
milk and the blend together good.
Drop in the baked and
refrigerated crust. Bake at 350 degrees for 25 minutes, add 10 minutes if using
a springform oven.
Mix together the sour cream
and Tofutti and 5 t.Fructose. Pour
over the cheesecake and bake for another 9 minutes.
Mix the fruit juice in a
saucepan, 1/2 c. Fructose, cornstarch. Stir until the mixture is smooth.
Add 1/2 bag of blueberries
and raspberries. Take to a boil and simmer until it is thickened.
Cool and spread over a cold
cheesecake.
Refrigerate for a few hours
or overnight. Cover with edible flowers for special occasions.
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