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