Desserts

Vegan "Cheesecake" (thanks Lisa)

Base:
Take one packet of Hobnobs (or other vegan biscuit, Marie & oreos also work but not as well) and blend in a blender with a couple of tablespoons of Nuttlex. Press into cake tin/dish and set in the fridge whilst you make the mix.

The mix:
2 tubs of Kingland soy cream cheese (forgot how much is exactly in a tub) 1 85g packet of vegan instant pudding mix (vanilla or chocolate depending on the flavour you want) half a bottle of cadbury's caramello ice cream topping (or other flavour) 1/4 cup soy milk (more or less depending on desired consistency)

using an electric beater blend the cream cheese and pudding mix together (just throw the mix in dry dont make it up), blend in caramello topping until smooth. Add soy milk until consistentcy is smooth but not too heavy, not too runny.

pour into base & set in fridge for an hour (or freezer overnight, then defrost, I find it tends to make the cheesey bit a bit firmer)

cut & eat.

you can use other flavours other than caramel, add fruit etc

Berry SmoothieRecipe By : Taste of Home's Quick Cooking Sept/Oct 1999
* Exported from MasterCook *

Serving Size : 3

Preparation Time :0:00

1 cup milk 1 cup frozen unsweetened strawberries

1/2 cup frozen unsweetened raspberries

3 tablespoons sugar

1 cup ice cubes

Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth.

Nutritional Analysis: one 1 cup serving (prepared with skim milk) equals 113 calories, 44 mg sodium, 1 mg cholesterol, 26 gm carbohydrate, 3 gm protein, trace fat.

Diabetic Exchanges: 1 fruit 1/2 skim milk.