Pineapple Cheesecake

[Guest guest]

Pineapple Cheesecake

 

2 T unflavored gelatin (vegan)

3/4 c pineapple juice

1 c boiling pineapple juice

1/3 c honey (or vegan substitute)

1 c raw cashews

1/4 c fine coconut (optional)

1/2 t salt

6 ice cubes

1 10 oz can crushed pineapple (drained)

 

1. Place gelatin and 3/4 c pineapple juice in a blender an let soak

for 10 minutes.

 

2. Pour 1 c boiling pineapple juice over the soaked mixture and blend

briefly to dissolve gelatin.

 

3. Add honey, cashews, coconut and salt to blender and blend until

creamy.

 

4 Add ice cubes to the blender until the mixture reaches the

1 quart mark. Blend until smooth.

 

5. Pour blended mixture into a bowl and gently fold in crushed pineapple.

 

6. Pour over your favorite baked crumb crust or into parfait glasses.

 

7. Let stand until set and serve with a fruit topping.