Ingredients
1 Container Nutri Whip
500 Grams Dark Chocolate
Directions
Chill a bowl with high sides for about 30 mins. Remove bowl from refrigerator and pour the nutri whip into it. Using an electric mixer, beat the nutri whip until it is firm.
Break the chocolate into small pieces and melt it in the microwave for 1-2 mins. Fold the melted chocolate into the whipped nutri whip and Use the electric mixer to completely blend everything together.
Pour mousse into individual serving dishes and refrigerate until firm. Garnish with raspberries when ready to serve.
Ingredients
5 Cups All Purpose Flour
1/2 Tsp Baking Powder
1 Tsp Salt
4 Tsp Brown Sugar
1 Lb Vegetable Shortening
Equivalent of 1 Egg Using Egg Replacer
3 Tsp Vinegar
Cold Water
Directions
Cut the shortening into 4 or 5 pieces in your mixing bowl. Add flour, baking powder, salt and brown sugar. Mix together with dough hooks for a few minutes, until crumbly.
In a measuring cup, beat your egg replacer mixture, then add the vinegar and enough cold water to make 3/4 cup. Pour over pastry, blend until it comes into a ball, then knead for a few seconds.
Wrap dough in plastic wrap and refrigerate for a couple of hours.
Ingredients
Graham Cracker Crust
1 Cup Graham Cracker Crumbs or a similar type of cookie crushed into crumbs (I use vegan digestive cookies)
3 Tbsp Demerera or Brown Sugar
3 Tbsp Vegan Margarine
Filling
3 Tubs Tofutti Plain Cream Cheese
3/4 Cup White Sugar
Equivalent of 3 Eggs Using Egg Replacer
1 Tsp Vanilla
Directions
In a small bowl mix together the cookie crumbs, margarine and sugar. Press into a lightly greased 9″ spring form pan.
To make the filling, combine cream cheese and sugar until blended. Add egg replacer mixture and vanilla, and blend until smooth.
Pour cream cheese filling into pan and bake in a 350°F oven for 45-50 mins or until the centre is almost set. Let the cheese cake cool before removing the rim and then let it refrigerate for a few hours or overnight before serving.
Decorate with fresh sliced fruit or pie cherries.
