Saturday, September 4, 2010

Strawberry icebox cake for Labor Day

I wanted to share a recipe appropriate for American Labor Day, our hallowed end-of-summer celebration (as opposed to Real Labor Day, which they observe everywhere else on May 1st). It's a frozen strawberry cheesecake that you can whip up with minimal labor. Plus it's dairy-free and relatively healthy. And delicious, duh. The recipe is adapted from Green Kitchen Stories (looove this blog).

Strawberry icebox cake

2 c. almonds
10 fresh pitted dates
2 tbsp. coconut oil, melted to liquid
a generous pinch of salt

2 c. fresh or frozen strawberries (blueberries and raspberries would work too)
juice from half a lemon
1/2 c. honey
1 c. soy cream cheese (I used Tofutti, but make sure it's free of hydrogenated oils)
1 c. plain or vanilla soy yogurt (can substitute Greek yogurt)

Grind up the ingredients for the crust in a food processor. Then flatten out the crust in the bottom of an 8-inch spring form cake pan. Stick it in the fridge while you make the filling. You can rinse out the food processor or use a blender to mix the ingredients for the filling. Pour the filling on top of the crust and freeze for 1-2 hours before serving. If you store it overnight, let it soften a little before eating (otherwise you'll get that horrible freeze-burn sensation on your teeth).

1 comment:

  1. This just started showing up in my Google Reader thingie.

    Looking forward to making recipes from here once in a while. Wish I had seen the zucchini flower quesedilla recipe when they were in season (I made *something* with them - now I can't remember what.)

    - Sowmya