Ingredients Jump to Instructions ↓

  1. 1 cup Grape Nuts cereal

  2. 2 tablespoons Oil or melted butter

  3. 3/4 cup Apple juice

  4. 2 tablespoons Agar flakes

  5. 1 cup Low-fat ricotta cheese

  6. cup Plain nonfat yogurt

  7. 1 tablespoon Apple juice

  8. 1 pinch Ground ginger

  9. 1/4 teaspoon Ground nutmeg

  10. 1/2 cup Sliced strawberries

Instructions Jump to Ingredients ↑

  1. CRUNCHY CRUST FILLING TO MAKE CRUST: == Preheat oven to 350 degrees F. Oil bottom and sides of a 9" springform pan. Place Grape Nuts in a blender and process until finely ground. Place crumbs in a small mixing bowl. Blend oil and one tablespoon apple juice into crumbs to moisten. Moisten fingers with water and pat crumb mixture into bottom of pan. Bake for 8 minutes, remove from oven and set aside to cool. TO MAKE FILLING: == Bring apple juice to a boil and whisk in agar. Reduce heat and simmer until agar is dissolved, about 5 minutes. Remove from heat and set aside to cool for one minute. (If let sit too long, will solidfy.) Combine agar mixture, cheese, yogurt and ginger in a food processor and blend until very smooth. Pour into crust, sprinkle with nutmeg and chill for 2 hours or overnight. Serve cheesecake garnished with sliced strawberries. Per serving: 149 cal, 3 g prot, 165 mg sod, 23 g carb, 4 g fat, 6 mg chol, 116 mg calcium Source: Vegetarian Gourmet, Autumn 1993 Typos by: Karen Mintzias Submitted By On Submitted By MARY LOU KAKANOWSKI On 11-12-94


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