Strawberry Cheesecake
25 minutes
25 minutes
4 servings
Ingredients
- 1 MI-DEL® Gluten Free Graham Style Pie Crust
- 3/4 cup sugar
- 2 8 oz. packages cream cheese , at room temperature
- 1 tsp pure vanilla extract
- 2 eggs
- 1/2 cup strawberry fruit spread
- 1 quart fresh strawberries , hulled
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Ingredients
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Instructions
- Preheat over to 350 F
- In large bowl, cream sugar, cream cheese and vanilla; add eggs one at a time (do not over mix)
- Pour into Graham Style Pie Crust and bake for 50 minutes.
- Cool cheesecake to room temperature.
- Heat strawberry spread in microwave safe bowl for 15 seconds and stir to soften
- Arrange strawberries on top with pointed ends up.
- Spoon melted spread over fresh berries and serve.
Ingredients
Instructions
- 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
- 1/2 cup chickpea hummus
- 1/2 cup beetroot hummus
- 1 small sweet potato , thinly sliced
- 1 medium beet , thinly sliced
- 1 medium carrot , thinly sliced
- 1/4 cup edamame , shelled
- 1/4 cup cranberries
- 1/4 cup yellow corn
- 1/2 cup heirloom cherry tomatoes
- Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
- Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
- In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
- Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.
Included Products
Gluten Free Chocolate Chip Cookies
Gluten Free Arrowroot Animals
