The thought of cheese cake conjures up rich, smooth and creamy. Try this dairyless version for less fat and sugar.
4 C tofu, mashed
1/4 C pineapple juice
2/3 C honey
1/2 C oil
1 graham cracker pie shell
1/2 tsp coriander
2 Tbsp vanilla
1/2 tsp lemon juice of lemon extract
1 1/2 tsp salt
4 C frozen strawberries, thawed
Rinse, drain, mash and measure tofu. Put tofu in bowl and add remaining ingredients. Stir well. Blend half of filling on high, stopping the blender 2 to 3 times to stir contents. Repeat until filing is velvety smooth. Pour evenly over the graham cracker pie shell. Repeat procedure with the other half of filling and add to the pie shell. Bake at 350° for approximately 20 to 30 minutes or until edges are lightly browned and the middle firm. When cool, cover with thawed strawberries.
Submitted by Terrilyn Cameron
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