Desserts!!!

Hey guys! Here are 2 desserts from Natural Lifestyle Cooking by Ernestine Finley that I wanted to share with you all. Tom and the kids love them both as do many of our church family, even those who are not vegan! Enjoy!!!

Frozen Strawberry Pie

*1 (16-oz) package extra firm silken tofu (but I have used any kind of tofu and any firmness from soft to extra firm and they have all worked)
*2/3 cup strawberry fruit spread
*2 cups frozen strawberries
*1/4 cup Tofutti Sour Supreme (vegan sour cream - I have used any brand of vegan sour cream I find and they all have worked fine)
*1/4 cup Tofutti Better Than Cream Cheese (vegan cream cheese - again I have used any brand and it has worked fine)
*1 recipe walnut pie crust (or pie crust of your choice ie pre-made graham cracker pie crusts (largest size available))

(1) Puree all ingredients in the blender and pour into pie crust.
(2) Freeze for 4 hours. Pie should be placed in fridge just before serving - hard to cut otherwise).

Walnut Pie Crust

*1 1/2 cup finely crushed walnuts
*2 Tablespoons light-brown sugar (I have used any kind of brown sugar I had on hand)
*1/2 teaspoon salt
*3 Tablespoon Earth Balance margarine, melted

(1) Combine walnuts, brown sugar, and salt. Grind until fine.
(2) Stir in melted margarine.
(3) Pour into 9-inch pie plate.
(4) Press with fingers onto the bottom and sides to form a firm, even layer.
(5) Bake at 350 degrees for 10 minutes, until lightly golden. I forgot to bake once or twice and still worked just fine.

Carob Cheesecake

*1/2 cup soymilk (or almond milk)
*1/3 cup (approximately 10) dates
*1 (12.3 oz) package extra firm light silken tofu (as above I have used many brands and kinds of firmness from soft to extra firm and all worked fine)
*2 (8 oz) packages Tofutti Better Than Cream Cheese (same notes as above on cream cheese)
*1/2 cup brown sugar1/3 cup Chatfield's carob powder (I used whatever carob powder I had - I know it was not Chatfield's)
*2 teaspoon vanilla
*4 Tablespoon cornstarch

*1 pie crust

(1) Preheat oven to 350 degrees.
(2) Blend soymilk and dates.
(3) Add tofu and cream cheese - blend until smooth.
(4) Add remaining ingredients - blend again until smooth.
(5) Pour mixture into nut crust.
(6) Bake for 70 minutes.
(7) Chill. Cheesecake will set when chilled.

Nut Crust

*1 1/2 cups crushed almonds
*2 Tablespoons brown sugar
*3 Tablespoons Earth Balance margarine, melted

(1) Grind almonds until fine.
(2) Combine almonds and brown sugar.
(3) Stir in melted margarine.
(4) Transfer to 9-inch cheesecake pan (I used a regular 9-inch pie plate).
(5) Press with fingers onto the bottom to form a firm, even layer.