Scribd Logo
Upload

Welcome to Scribd!

  • 31 views

    Pies and Crisps, 2

    Uploaded by

    lindahm
    This document provides recipes for 4 desserts: 1) Jannette's Cashew Cheesecake made from pineapple juice, cashew meal, crushed pineapple, and other ingredients blended together and poured into a crust. 2) Apple Pie made with apples, fructose, and cornstarch poured into pie shells and baked. 3) Tofu Cheesecake made by blending tofu, sweetener, lemon juice, and other ingredients and pouring into a crust and baking. 4) Tofu Cheesecake made with coconut nectar, agar flakes, apple juice concentrate, tofu, and other ingredients blended together and poured into a Crumble Crust and served with

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd

    Pies and Crisps, 2

    Uploaded by

    lindahm
    31 views1 page
    This document provides recipes for 4 desserts: 1) Jannette's Cashew Cheesecake made from pineapple juice, cashew meal, crushed pineapple, and other ingredients blended together and poured into a crust. 2) Apple Pie made with apples, fructose, and cornstarch poured into pie shells and baked. 3) Tofu Cheesecake made by blending tofu, sweetener, lemon juice, and other ingredients and pouring into a crust and baking. 4) Tofu Cheesecake made with coconut nectar, agar flakes, apple juice concentrate, tofu, and other ingredients blended together and poured into a Crumble Crust and served with

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    DOC, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides recipes for 4 desserts: 1) Jannette's Cashew Cheesecake made from pineapple juice, cashew meal, crushed pineapple, and other ingredients blended together and poured into a crust. 2) Apple Pie made with apples, fructose, and cornstarch poured into pie shells and baked. 3) Tofu Cheesecake made by blending tofu, sweetener, lemon juice, and other ingredients and pouring into a crust and baking. 4) Tofu Cheesecake made with coconut nectar, agar flakes, apple juice concentrate, tofu, and other ingredients blended together and poured into a Crumble Crust and served with

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    31 views1 page

    Pies and Crisps, 2

    Uploaded by

    lindahm
    This document provides recipes for 4 desserts: 1) Jannette's Cashew Cheesecake made from pineapple juice, cashew meal, crushed pineapple, and other ingredients blended together and poured into a crust. 2) Apple Pie made with apples, fructose, and cornstarch poured into pie shells and baked. 3) Tofu Cheesecake made by blending tofu, sweetener, lemon juice, and other ingredients and pouring into a crust and baking. 4) Tofu Cheesecake made with coconut nectar, agar flakes, apple juice concentrate, tofu, and other ingredients blended together and poured into a Crumble Crust and served with

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    You are on page 1of 1

    PIES AND CRISPS 2

    Jannette’s Cashew Cheesecake


    ¾ c. pineapple juice ¼ c. coconut
    2 Tbsp. Emes 1/3 c. sweetener
    1 c. cashew meal 1/3 c. crushed pineapple
    ½ tsp. salt 1 c. boiling pineapple juice
    Whiz first 2 ingredients in blender and let sit 2 minutes. Add remaining ingredients and
    blend until smooth.

    Apple Pie
    10 c. apples 2 Tbsp. cornstarch
    ½ c. fructose
    Mix together in large bowl. Pour into 2 unbaked pie shells. Add top crust or lattice.
    Bake at 350 F for 45-60 min. or until apples are tender and crust is beginning to brown.

    Tofu Cheesecake
    2 c. silken tofu ¼ tsp. lemon extract
    1 Tbsp. vanilla ¼ tsp. coriander
    ¾ tsp. salt 1 Tbsp. lemon juice
    1/3 c. sweetener 3 Tbsp. cornstarch
    ¼ c. oil
    Pour all ingredients into blender. Blend on high until smooth, stopping blender as
    necessary to stir contents. Pour into crust. Bake at 350 degrees for 30-35 minutes
    until edges are lightly browned. If using a granola crumb crust, place a baking sheet on
    the rack under the pie to prevent burning. Remove from oven and cool slightly. Cover
    with pineapple or other fruit topping.

    Tofu Cheesecake
    1 ½ c. Knudsen’s coconut nectar ¾ tsp. grated orange peel
    3 Tbsp. Emes Kosher gel or agar flakes ½ tsp. coconut extract (opt.)
    ¾ c. apple juice concentrate pinch salt
    ¾ c. firm silken tofu 1 Crumble Crust
    1 ½ Tbsp. fresh lemon juice 1 Berry Cheesecake topping
    2 tsp. grated lemon peel
    Sprinkle Emes over coconut nectar in a saucepan. Heat, stirring constantly, until gelatin
    is dissolved. Blend with remaining ingredients, except last 2, until smooth. Pour into a
    bowl and refrigerate. When firm, blend again until smooth and creamy. Pour into
    Crumble Crust and refrigerate until firm. Serve with Berry Cheesecake Topping. May
    substitute ambrosia or pineapple coconut juice for coconut nectar. May omit Eme’s Jel
    and use as a sauce or cream topping. Serves 8.

    You might also like