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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.


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