Very Berry Cheesecake

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   Filling:

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   1.

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   Preheat over to 350F.

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   2.

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   Combine cream cheese, sugar, egg, vanilla and milk.

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   Blend until smooth.

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   3.

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

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   4.

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    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.

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    Blend the sugar, Agar, and tapioca together.

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    2.

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    Add the water or fruit juice until blended.

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    3.

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

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    4.

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

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    5.

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    Cool slightly (about 1 minute).

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    6.

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

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    7.

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    Spoon coated berries on top of the prepared pie.

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    8.

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    Refrigerate 2-3 hour before eating.

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    Pie is best eaten the same day.

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    Feel free to use other fruit too like peaches or cherries.

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    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.)

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    package of Tofuttis Better Than Cream Cheese (plain non-hydrogenated) (contains soy) in place of cream cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.