Very Berry Cheesecake

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   Filling:

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   1. Preheat over to 350u00b0F.

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   2. Combine cream cheese, sugar, egg, vanilla and milk. Blend until smooth.

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   3. Pour blended pie filling into prepared crust and bake for 20 minutes.

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   4. Let cool in refrigerator for 20 minutes.

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   Fruit Glaze:

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   Yields: 1 1/4 cup glaze

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   1. Blend the sugar, Agar, and tapioca together.

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   2. Add the water or fruit juice until blended.

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    3. Stirring constantly, over medium heat, bring to a boil.

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    4. Reduce heat to a simmer and continue cooking for 1 minute.

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    5. Cool slightly (about 1 minute).

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    6. Spoon glaze over berries and gently toss to coat (may have glaze to spare).

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    7. Spoon coated berries on top of the prepared pie.

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    8. Refrigerate 2-3 hour before eating. Pie is best eaten the same day.

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    Feel free to use other fruit too - like peaches or cherries. If using apples or pears, pre-cook them first before adding the glaze.

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    *TIP Dairy-free option: use 1 (8 oz.) package of Tofutti's Better Than Cream Cheese (plain non-hydrogenated) (contains soy) in place of cream cheese.

No additional tips available.