Recipe - Ina Gartens Kitchen Clambake

CRUST
1 cup Grape Nuts cereal
One fourth cup Apple juice concentrate;
(undiluted)

CAKE
2 tablespoon Agar flakes
2/3 cup Vanilla soymilk or rice milk
One half cup Sugar or other sweetener
One half teaspoon Salt
1 pound Reducedfat firm tofu; (not
silken)
4 tablespoon Fresh lemon juice
2 teaspoon Grated fresh lemon peel
2 teaspoon Vanilla

LEMON GLAZE
1/3 cup Sugar or other sweetener
1 One half tablespoon Cornstarch or arrowroot
1 One half tablespoon Fresh lemon juice
One half teaspoon Grated fresh lemon peel
1/3 cup Water

For the record, this is Sheri Slattery's recipe, posted on Aug. 23, 1999.

Crust: Preheat oven to 350 degrees. Mix the ingredients and pat into 9inch
pie pan. Bake 8 minutes. Cool before filling.

Cake: Combine agar and soymilk in a saucepan and let stand 5 minutes. Stir
in sugar and salt. Simmer over low heat, stirring frequently, 5 minutes.
Pour into a blender and add tofu, lemon juice, lemon peel, and vanilla.
Blend until very, very smooth. Spread evenly into prebaked crust.

Lemon Glaze: Stir sugar and cornstarch together in small saucepan then add
the lemon juice, lemon peel, and water. Whisk smooth. Heat, stirring
constantly, until mixture is clear and thick. Spread evenly over
cheesecake. Top with fresh fruit (strawberries, kiwi, mandarin oranges,
etc.) Chill thoroughly before serving.

Per serving: 192 calories, 2 grams of fat, 9.4% fat. From "The Peaceful
Palate" by Jennifer Raymond.

Posted to fatfree digest by "Ruth C. Hoffman"
ruth.hoffman@languageresources.com on Oct 20, 1999, converted by
MM_Buster v2.0l.