Crust:
2 c. matzo meal
1 c. nut meal (pecans, walnuts or almonds)
4 Tbsp. brown sugar
1/2 stick margarine or butter
Filling:
1 (8 oz.) cream cheese
1 (8 oz.) tofu in small pieces
1 (8 oz.) low-fat cottage cheese
1 (8 oz.) low-fat yogurt (plain)
1 tsp. vanilla
1 tsp. lemon juice
2/3 c. sugar
3 eggs
Crust: Mix matzo meal, nut meal and brown sugar. Pour
melted butter over it and mix until crumbs are moistened.
Place crumbs on greased spring-form pan, patting bottom and
sides firmly. Bake at 350 degrees for 5 minutes. Cool.
Filling: Blend all ingredients in blender or processor,
adding eggs last, one at a time. Pour mix onto crust which has
been baked. Bake 10 minutes at 400 degrees and reduce heat to
325 degrees and bake 45 to 50 minutes longer until firm and
lightly browned.
Top: Use either canned topping (cherries or blueberry)
or fresh fruit. Can also make a glaze using canned fruit and 1
teaspoon cornstarch. Heat syrup and cornstarch until
thickened. Add fruit and top cake when mixture cools.
Posted by Karen
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