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Pineapple Cheesecake

Ingredients:

20-ounce can crushed pineapple in juice

3 ½ tablespoons cornstarch

1 tablespoon sliced lemon rind or ½ teaspoon lemon extract

½ cup rinsed, raw cashews

two 12.3-ounce packages organic, extra firm, silken tofu

½ cup pineapple juice concentrate

¼ cup honey

1 teaspoon stevia powder

½ teaspoon salt

Directions:

Preheat oven to 350°F. Combine crushed pineapple, cornstarch, lemon rind, and cashews in blender, and blend until smooth. Add remaining ingredients, and blend again.

Pour into baked crumb crust in 9 x 13-inch casserole dish or 10-inch spring-form pan. (You will need 1½ recipes of the Crumble Nut Crust for a 9 x 13-inch cheesecake.) Bake for 45 minutes or until set. Chill and serve with Berry Fruit Sauce. (See recipe below).

Berry Fruit Sauce

Ingredients:

1/4 cup cornstarch

1/2 cup of water

3/4 cup white grape raspberry juice concentrate

1 teaspoon of stevia

3 cups frozen berries

Directions:

Dissolve ¼ cup cornstarch in ½ cup of water.

Heat ¾ cup white grape raspberry juice concentrate and 1¼ cups of water in saucepan until boiling.

Add cornstarch mixture and 1 tsp stevia powder, and stir over medium-high heat until thickened.

Add 3 cups frozen mixed berries, stir, and remove from heat.

This recipe is a reprint from Wildwood’s Journal of Health & Healing. This and many more delicious, healthful recipes are included in The Total Vegetarian Cookbook by Barbara Watson. Order your copy: 888-682-5805 or totalvegetarian.com

© 2018 – 2020, Wildwood Sanitarium. All rights reserved.

Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.

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