Vegan Berry Cheesecake

Ingredients

1 shortbread or graham cracker crust
16 oz. Tofutti Better Than Cream Cheese (2 containers)
1/3 cup sugar (or fructose)
4 EnerG egg substitute "eggs"
or 4 T cornstarch & 1/2 cup water
1 teaspoon vanilla
1-1/2 T fresh lemon juice

Topping:

1/2 cup carob chips
3 T Silk French vanilla soy creamer
Fresh raspberries or strawberries for topping

Instructions

Combine "cream cheese", sugar, "eggs", vanilla, and lemon juice in a blender and blend until creamy and smooth. Pour into crust.

Bake at 375 degrees for 25-30 minutes, until set (doesn't jiggle when you move the pan). Let cool. Place in refrigerator and chill for several hours.

Topping:

Melt carob chips mixed with soy creamer in microwave about 30 seconds. Drizzle carob (or other syrup) over cheesecake and garnish with fruit.

Serves: 8-10

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