Blueberry No-Bake Cheesecake

• 2 1/2 c. soy cream cheese
• 1 c. fructose
• 1 Tbsp. agar
• 1/4 c. orange liqueur
• 1/2 c. water
• 1 tsp. kudzu root
• zest of 1 lemon
• 1 tsp. vanilla
• 1 pkg. extra firm silken tofu
• 1 c. blueberries
• 1 (9-inch) crust

1. Make a syrup out of the fructose, agar, orange liqueur and water, simmering for 20 minutes.
2. You may need to add a little water to maintain one cup total liquid.
3. Mix starch with 1/4 cup of water and add syrup 5 minutes before it is ready.
4. Stir until clear. Blend liquid with the soy cream cheese and tofu until smooth.
5. Add zest and vanilla while blending.
6. Fold in blueberries.
7. Spread mixture into crust.
8. Refrigerate for 1 to 2 hours and serve.
9. Serves 8 to 10.

soy cream cheese, fructose, agar, orange liqueur, water, kudzu root, vanilla, extra firm silken tofu, blueberries, crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705786 (may not work)