Crust: 2 C. Grape-nuts cereal or oil-free granola 1/3 C. frozen apple juice concentrate, thawed Filling: 2 16-ounce tubs firm low-fat tofu 3/4 C. honey 1 tsp. vanilla extract 1/4 tsp. cinnamon (optional) Topping: fresh or frozen fruit of your choice, sliced or 1 10-ounce jar no-sugar pure fruit preserves

Process the Grape-nuts or granola in a blender briefly to crush. Place in a bowl. Add the apple juice concentrate and mix well. Press into a 9-inch pie plate and set aside. Combine the tofu and honey and mix well. Add the vanilla and cinnamon and beat until fluffy with an electric beater. Spoon into the crust and smooth out the top. Cover loosely with plastic wrap and refrigerate until serving time. Just before serving, arrange the fruit over the top of the cheesecake.

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