Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------CRUNCHY CRUST----------------------------
1 c Grape Nuts cereal 1 tb Apple juice
2 tb Oil or melted butter

--------------------------FILLING-------------------------------
3/4 c Apple juice 1 pn Ground ginger
2 tb Agar flakes 1/4 ts Ground nutmeg
1 c Low-fat ricotta cheese 1/2 c Sliced strawberries
2/3 c Plain nonfat yogurt

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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