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Suggest a better descriptionThis is for Phil, who asked for a vegan, no-bake cheesecake. If honey is acceptable, the following is from Dr. McDougalls book "The McDougall Program" I love his books and am eternally grateful for them. They helped me go from fat-full vegetarian, to fat-free vegan. IMPORTANT NOTE: the longer the cheesecake chills, the better it tastes. We only take our first bite a day later! Crust: Process the cereal in a blender briefly to crush. Place in a bowl, and add the juice. Mix well. Press into a deep dish pie plate and set aside. Filling: Combine tofu and honey and process well. Add the vanilla and cinnamon and beat til fluffy. Spoon into the crust and smooth out the top. Cover loosely with plastic wrap and refrigerate until serving time. Just before serving, add the topping of your choice: Topping: fresh or frozen fruit, sliced or what we do: 1 10 ounce jar no-sugar pure fruit preserves (our favourite is Sorrells Blackberry Jam) Posted to fatfree digest by pat94@total.net (Pat&Tina) on Feb 12, 1999,
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Serving Size: 1 Serving (1588g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1819 | ||
Calories from Fat: 257 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.5g | 38 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 15.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1591.8mg | 55 % | |
Potassium 2691.1mg | 71 % | |
Total Carbohydrate 320.7g | 94 % | |
Dietary Fiber 21.8g | 87 % | |
Sugars, other 298.9g | ||
Protein 91g | 130 % | |
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Calories per serving: 1819
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