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    You are in: Home / Recipes / Mock Apricot and Banana Cheesecake Recipe
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    Mock Apricot and Banana Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    1 hrs

    0 mins

    sillyyack#2's Note:

    A no bake cheesecake for those who have dairy allergies.

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    Serves: 4



    Units: US | Metric


    1. 1
      To make the base; toast the hazelnuts and coconut separately, either in a oven or under the grill, until golden brown. allow to cool then rub the skins off the hazelnuts.
    2. 2
      Place coconut, 1/3 cup of hazelnuts, and rice cereal into a food processor until the nuts are finely chopped and all the ingredients are mixed. Set aside in a bowl.
    3. 3
      To make the topping; Cut the apricots into small pieces and simmer in a small amount of water or orange juice until soft. Sieve to remove the cooking liquid.
    4. 4
      Process the apricots, bananas, tofu, cinnamon, and lemon peel until smooth (add honey if not sweet enough).
    5. 5
      To assemble; alternate two layers of both the base and topping ingredients (finishing with the topping) either in a 8x8-inch baking dish or, preferably, in four sundae dishes. Decorate with a few hazel nuts.

    Ratings & Reviews:


    Nutritional Facts for Mock Apricot and Banana Cheesecake

    Serving Size: 1 (140 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 258.0
    Calories from Fat 159
    Total Fat 17.7 g
    Saturated Fat 3.0 g
    Cholesterol 0.0 mg
    Sodium 55.7 mg
    Total Carbohydrate 19.5 g
    Dietary Fiber 3.7 g
    Sugars 11.3 g
    Protein 9.0 g

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