Coconut Tofu Cheesecake
1 nutty granola pie crust (recipe included) (have it ready)
1 16 oz. pkg. Silken tofu, crumbled
1/3 cup brown sugar
2 tablespoon neutral-tasting cooking oil
1/4 cup whole wheat pastry flour
1/4 cup soy milk
1 cup shredded or powdered coconut
1 teaspoon lemon rind
1/2 teaspoon salt
2 tablespoon lemon juice
3/4 teaspoon non-alcoholic lemon extract
First, prepare your pie crust as follows: Grind coarsely 2-2 1/2 cups of your favorite granola (best if it does not contain fruit pieces), add to it 2 Tbs. wheat germ. Place this dry mix in a pie plate and mix in 1/3 cup of water in which you have dissolved 1 Tbs. of lemonade from concentrate. Mix until granola-wheat germ mix is evenly moistened. Press unto the plate, shaping edges carefully. Pre-heat oven at 350º 5-10 min. Set aside.
Prepare your cheesecake as follows: Combine all ingredients in a bowl. Place half of the mixture in a blender and blend till very smooth, dump into pie crust, repeat with other half. When pie is full, smooth top. Can substitute lemon for orange juice, rind and extract.