Vegan : Key Lime Cheesecake - Pineapple Upside-Down Cake

[Guest guest]

Key Lime Cheesecake

 

2 pkgs. Tofutti plain cream cheese

1 cup sugar

1 tsp. vanilla

1/4 cup key lime juice

2 tsp. lime zest (grated rind of lime)

2 Tbsp. cornstarch

1 9-inch graham cracker pie crust

Kiwis and/or strawberries, sliced

 

Preheat the oven to 350°F.

Combine the cream cheese, sugar, vanilla, lime juice, lime zest, and

cornstarch in a blender and mix until smooth.

Pour into the graham cracker pie crust. Place on a cookie sheet and

bake for 45 to 60 minutes or until golden brown.

Remove and let set until cool to the touch, then chill in the

refrigerator overnight.

Top with sliced kiwis, strawberries, or both.

Makes 6 to 8 servings

 

Pineapple Upside-Down Cake

 

1/3 cup margarine, melted

1 cup lightly packed brown sugar

1 20-oz. can sliced pineapple, drained, juice reserved

8 maraschino cherries, stems removed

Reserved pineapple juice mixed with soy milk to equal 1 3/4 cups

1 tsp. vanilla

1/2 cup vegetable oil

1 cup granulated sugar

2 1/2 cups all-purpose flour

2/3 cup soy protein isolate/shake drink mix (available at health

food stores)

1/2 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

 

Preheat the oven to 375°F. Pour the margarine on the bottom of a 9-

inch by 13-inch glass dish and sprinkle evenly with the brown sugar.

Arrange the pineapple slices side by side on top and place a cherry

in the middle of each.

Combine the pineapple juice and soy milk mixture, vanilla, oil, and

sugar in a large bowl. Sift in the flour, soy protein isolate, salt,

baking powder, and baking soda. Beat with an electric mixer until

smooth. Pour over the pineapples, spreading evenly.

Bake at 375°F for 25 to 30 minutes or until a toothpick inserted in

the center comes out clean. Allow to cool for 10 minutes before

flipping onto a serving platter.

Makes 8 servings