Yield: 12 servings
|½ cup||Whole wheat flour|
|2 tablespoons||Flaxseed meal|
|¼ teaspoon||Grated nutmeg|
|1 tablespoon||Maple syrup|
|2 tablespoons||Chopped walnuts or pecans|
|2 tablespoons||Chopped sunflower seeds|
|1 cup||Yogurt cheese; (see Note)|
|1 tablespoon||Orange or apple juice|
|\N \N||Fresh strawberries; sliced (optional)|
MAKES 12 BARS OVO-LACTO
These cheesecake bars have a custard-like topping on a nut-crumb base. They will be easier to handle if chilled after baking.
Preheat oven to 350 degrees. In a medium bowl, combine flour, flaxseed meal and nutmeg. Stir in maple syrup and then work together with your hands until crumbly. Add chopped nuts and seeds. Press into the bottom of an oiled 8-inch square baking pan. Bake 12 minutes.
Meanwhile, mix yogurt cheese, egg, honey and juice. Spread yogurt cheese mixture over partially baked crust. Return to oven until surface is set and just beginning to lightly color, about 25 minutes.
Remove to wire rack and cool to room temperature, then chill for at least 30 minutes before serving. If desired, place sliced strawberries over top of cake.
Note: To make yogurt cheese, line a fine-mesh strainer with cheesecloth or coffee filter. Pour in 2 cups plain yogurt and refrigerate up to 24 hours.
The whey will drop through the strainer, leaving a mild sweet cheese. (Two cups of yogurt will yield 1 cup yogurt cheese.) Excerpted from The Healthiest Diet in the World by Nikki and David Gold-beck. Copyright Nikki Goldbeck and David Goldbeck, 1998.
PER SERVING: 43 CAL.; 2G PROT.; 2G TOTAL FAT (0 SAT. FAT); 6G CARB.; 12MG CHOL.; 9MG SOD.; 1G FIBER.
Recipe by: Vegetarian Times Magazine, August 1998, page 37 Converted by MM_Buster v2.0l.