Pineapple Cheesecake

Julie Musgrove

Pineapple Cheesecake
1 cup almonds ground fine
1 cup coconut
3 Tsp maple syrup
1/4 cup water
1/4 tsp salt
Mix dry ingredients together, mix water and maple syrup then add altogether and press into prepared dish.
Bake in a moderate oven 10-15 mins until light brown.
1 cup pineapple juice
2 x 425g can pineapple pieces
1⁄4 tsp sea salt
1 cup raw cashews (ground fine)
1/4 cup maple syrup
1/2 cup cornflour
1 Tsp grated lemon rind
1/4 cup lemon juice
1 tsp vanilla
Heat the 1 cup of pineapple juice in a pot, while heating drain the 2 tins of pineapple reserving the juice, this should be about 2 cups, if not top up with a little water or extra pineapple juice.
Put one of the cups in the pot also to heat and the other cup in your blender or food processor.
Add the drained pineapple pieces, salt, maple syrup, lemon rind, vanilla, lemon juice, ground cashews and cornflour and process until smooth and creamy. Pour this mixture into the simmering juice and keep stirring until it thickens.
Pour into the pie shell and let it cool down then place in the fridge until chilled.
1 cup raw cashews (ground fine)
1 tsp vanilla
1 Tsp maple syrup
1x 425gm tin pears in natural juice
Drain pears but reserve the juice put everything into blender except juice then add about 2 Tsp of the juice to get the blades turning freely. Blend everything until creamy adding more juice a little at a time if too stiff, the consistency should be like whipped cream.

This presentation was given as part of the Live Well series held at Masterton Seventh-day Adventist Church in New Zealand.

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