Vegetarian: Tofu Cheesecake 08 by Recipe Cottage

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	Tofu Cheesecake 08

		Blueberry Cheesecake 1/2 cup blanched almonds 1 cup hot water 1/2 cup honey 1 brick of firm tofu (16 ounce package.) 1 teaspoon vanilla 1/2 teaspoon coconut flavoring (optional) 2 tablespoons lemon juice 1 tablespoon plain kosher gelatin 1/2 teaspoon salt In blender, puree first two ingredients until smooth. Add remaining ingredients and blend. Pour mixture into Nutri-Grain pie shell. Bake at 350 until set, about 30 minutes. Cool. Top individual slices with blueberry topping. 1 1/2 cups Nutri Grain wheat flakes 1/2 cup unsweetened flaked coconut 4 tablespoons pineapple, orange, or apple juice concentrate, undiluted Place cereal in a plastic bag. Crush lightly with a rolling pin. (Or place in a glass dish and crush lightly with a straight-sided jar.) In small bowl, combine crushed cereal and other ingredients, making sure juice is mixed in evenly. Press mixture into pie plate, using a rubber spatula, fork, or fingers. Bake at 400 for only one or two minutes. (If using this crust for a no-bake pie, bake for 7 minutes, or until lightly browned.) Variation: replace coconut with walnut or other nut or seed meal. 2 cups grape or pineapple juice 4 teaspoons minute tapioca 2-3 rings dried pineapple, chopped 4-5 dates, chopped 2 ounces (or more) fresh or frozen blueberries Cook tapioca and juice over medium-low heat until tapioca is clear. Add pineapple and dates. Remove from heat and let sit for 5 minutes. Pour mixture into blender and blend until smooth. Return to pan and add blueberries. Serve over cheesecake.