Updated Monday, October 25th, 2010
Yield: 12 servings
To prepare the crust:
Tear the bread into pieces, place them in a food processor fitted with the metal blade, and process until the bread forms fine crumbs. Add the apple juice concentrate and cinnamon; process to blend. Pat the crumb mixture evenly into the pie plate. Bake for 5 minutes. Remove from the oven; set aside to cool. (Leave the oven on.)
To prepare the filling:
In a food processor puree the cottage cheese, pumpkin puree, tofu, egg, egg whites, flour, fructose, apple juice concentrate, cinnamon, nutmeg, and vanilla until smooth. Pour the filling into the cooled crust. Bake until the filling has set, usually about 40 minutes. Let the cheesecake cool on a rack before serving at cool room temperature. (If you prefer, the cheesecake can be refrigerated.)
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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