Strawberry Banana & Ricotta Cheesecake

Directions

Wash, hull, and crush enough strawberries (about 15) to measure 1 cup.

Slice bananas.

Warm apple juice concentrate slightly and sprinkle gelatin on top; stir and let stand until gelatin dissolved.

Place strawberries and bananas into blender container; blend until smooth.

Add vanilla.

Slowly add Ricotta cheese; blend well.

Add gelatin mixture and egg whites; blend well.

Pour into unbaked Grape Nuts crust.

Bake at 350℉ (180℃) F for 1 hour.

Remove from oven and cool.

Refrigerate for 3 hours.

CRUST: Mix all ingredients in a bowl.

Let stand a few minutes until liquid is absorbed.

Press into a 9” round pan or springform pan to cover bottom of pan.

To serve: Take 1 pint strawberries, washed, hulled, slightly mash with 2 Tablespoons apple juice concentrate and drizzle over each slice.