For the record, this is Sheri Slatterys recipe, posted on Aug. 23, 1999. Crust: Preheat oven to 350 degrees. Mix the ingredients and pat into 9-inch pie pan. Bake 8 minutes. Cool before filling. Cake: Combine agar and soymilk in a saucepan and let stand 5 minutes. Stir in sugar and salt. Simmer over low heat, stirring frequently, 5 minutes. Pour into a blender and add tofu, lemon juice, lemon peel, and vanilla. Blend until very, very smooth. Spread evenly into pre-baked crust. Lemon Glaze: Stir sugar and cornstarch together in small saucepan then add the lemon juice, lemon peel, and water. Whisk smooth. Heat, stirring constantly, until mixture is clear and thick. Spread evenly over cheesecake. Top with fresh fruit (strawberries, kiwi, mandarin oranges, etc.) Chill thoroughly before serving. Per serving: 192 calories, 2 grams of fat, 9.4% fat. From "The Peaceful Palate" by Jennifer Raymond. Posted to fatfree digest by "Ruth C. Hoffman"
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|Serving Size: 1 Serving (1221g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 21 (4%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 662.1mg||23 %|
|Potassium 910.3mg||24 %|
|Total Carbohydrate 128.6g||38 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 115.1g|
|Protein 16.9g||24 %|
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Calories per serving: 562
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