Healthy Strawberry Cheesecake
2 9-inch graham cracker pie shells
1 1/2 pounds light soft silken tofu
1/4 cup fresh lemon juice
1/2 cup honey
2 teaspoons vanilla flavoring
1/4 cup olive oil
Preheat oven to 350ö F. Bake and cool the two 9-inch graham cracker pie shells. Blend all ingredients in a food processor or blender until smooth and creamy. Let set for 15 minutes in refrigerator. Pour this mixture into the baked pie shells, and bake approximately 25 minutes or until cracks start to appear on the surface. Serve well chilled, topped with fresh or frozen fruit topping.
4 cups fresh or frozen strawberries or other favorite fruit (blueberries, peaches)
1 12-ounce can frozen white grape-raspberry juice concentrate
1 heaping tablespoon cornstarch
Pour fruit juice and cornstarch into a small pot. Heat until thickened, stirring constantly. Remove from heat and let cool. Add fruit and stir. Use as a topping for cheesecakes, pancakes, and waffles.
Note: One can of frozen apple juice concentrate, cornstarch, and coriander to taste makes a great tasting fruit-juice sweetened apple pie. Use it in your favorite recipe in place of refined white sugar.