Lemon Teasecake filling Thia

[Guest guest]

Thia .... wrote:

> Ok, I've missed the beginning of this thread, and now MY curiosity is

> piqued!!

>

> What are we subbing the tofu or rice for? I get that it's some kind of

> cheesecake...which has my mouth drooling without even seeing the recipe.

> LOL.

 

Hi Thia,

 

The short answer is millet, but here's a repost for ya

 

Peace,

Maureen

 

Here's another cheese-free cheesecake :-) The recipe is from Joanne

Stepaniak's " The Ultimate Uncheese Cookbook. " If you're not familiar

with her, sometimes her recipes sound a little strange, but they taste

amazing. I made this a little while back when I was jonesing for

cheesecake, and loved it. :-)

 

1/2 cup uncooked millet

2 cups water

1/2 cup raw cashews

1/3 cup fresh lemon juice

1/3 cup pure maple syrup

2 teaspoons vanilla extract

1 teaspoon lemon extract

 

In a medium saucepan with a tight fitting lid, bring millet and water to

a boil. Cover and simmer over low heat until water is absorbed and

millet is soft, about 50 minutes. While millet is cooking, place

cashews, lemon juice, maple syrup and extracts in a blender. Process

several minutes until perfectly smooth. If necessary, scrape down sides

of the blender jar and process for another minute. While cooked millet

is still warm, add to blender mixture. Process another 3 minutes until

creamy. Pour into cooled crust.

 

Cool pie 30 minutes at room temperature. Place in refrigerator and

chill at least 4 hours before serving. Place plastic wrap over surface

to prevent excess cracking. Will keep about 3 days in refrigerator.

 

Optional toppings: 8 ounces cherry preserves or 2 kiwifruit, peeled and

sliced thin into rounds

 

 

 

 

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