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
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
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
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