Add to blender all ingredients except the coconut oil and lecithin. Blend well until smooth and creamy. Stop blending and add the lecithin and melted coconut oil. Resume blending until oil and lecithin are well incor-porated.

To assemble: Pour filling into spring form pan with prepared crust> ( use crushed Digestive biscuits). Place in freezer to set 1-2 hours or until middle of cheesecake is firm. Keep in fridge until ready to serve. Then take out of freezer and put in the fridge. Cheesecake should be quite firm and able to cut into slices. Garnish with mango slices and serve. Makes one 10-inch cheesecake

Please enjoy these Wholesome Recipes just for you………………………..

1 tablespoon liquid vanilla

1/4 teaspoon salt

3 tablespoon lecithin granules

3/4 cup coconut oil

3 cups soaked cashews

2 1/4 cups mango pulp or juice (16 ozs)

1/4 cup lime plus 1 tbsp lime

3/4 cup Agave or honey

{MANGO CHEESE CAKE}

Springer’s Dale Mausica Road

D'abadie

Phone: 1 868 646-3744 Elders: 1868 777-3896 683-4242:

Health & Salvation

Every 1st, 3rd & 4th Sundays

On SKY 99.5 FM Broadcast time 3:45pm

Midweek Prayer & Study Service

Every Wednesday

6:30 pm

Healthy Recipes

For your Delight please enjoy

Place nuts and salt in blender with 2 cups water. Blend until smooth. Add rest of ingredients and blend again until well blended. Shake well before each use. Makes 4 1/2 cups.

Blend above ingredients until very smooth. Pour into container and chill.

{PARMESAN CHEESE}

1/2 cup almonds 1/2 cup nutritional yeast

1/2 cup sesame seeds, toasted 1 tsp salt

1/4 tsp garlic powder 1/2 tsp onion powder

Place all ingredients in a food processor or coffee grinder and process un-til fine. Store covered in container. Use the same way as parmesan cheese.

{SWEET NUT MILK}

1 quart water

1 cup cashew, or almonds, or juice from ½ coconut + full 1 cup of cashews

1 Tb - 1/4 cup sugar or honey, as desired

1/4 tsp salt

1/2 tsp lemon juice

Almond essence or vanilla extract (optional)

{COCONUT BUTTER}

1 cup coconut oil

1/2 cup water

1/4 cup soy powder milk

1 tsp salt

2 tsp lecithin

{STEAMED PEANUT BUTTER ROAST}

1 cup peanut butter 1 cup flour 1 tsp salt 1 tsp sage or thyme 1 10 ounce tomato sauce 2 cups water 1 small onion, chopped. Mix all ingredients in bowl or blender. Put into greased round tin and steam in a closed kettle over boiling water until set for about one hour. Let cool. Cut into slices, can be used hot or cold.

{CORN BREAD} 1 cup whole wheat flour 1 cup corn meal 1/2 cup sugar 1/2 cup oil 2 cups milk/coconut milk 3 tsp baking powder 1/2 tsp salt 1 tsp vanilla essence May add 1/2 cup pureed pumpkin. Decrease liquid by 1/2 cup liquid. Mix wet with dry ingredients. Bake 350 degrees for 30-40 minutes.

Preheat oven to 350 degrees. Grease and line a 8 inch round or square cake pan. Combine wet with dry. Bake for 30-40 minutes.

{EGGLESS BUTTER CAKE}

1¼ cups cake flour

1 ½ tsp baking powder

1 cup butter

¾ cup sugar

1¼ cup soy milk