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Blueberry Cheeze-Cake Squares



Here are nutritious ingredients disguised as a decadent, creamy dessert bar nestled in a tasty fruit and nut crust—all topped with fresh blueberries. These Blueberry Cheeze-Cake Squares double as a delightful breakfast pastry, too!

Makes 9 Squares



1⁄3 cup raisins
1⁄3 cup raw almonds
1⁄3 cup raw unsweetened shredded dried coconut

1 block (14 to 16 ounces) extra-firm regular tofu
2 tablespoons maple syrup
1 teaspoon vanilla extract

3 heaping tablespoons apricot preserves mixed with 2 teaspoons water
1 cup fresh blueberries, washed and patted dry



Preheat oven to 375 degrees F.

To make the crust, put the raisins, almonds and coconut in a high-performance blending appliance and process into a smooth dough. Put the dough on a piece of parchment paper (on a solid surface) and place another piece of the parchment over the top of the dough. Using a rolling pin, flatten the dough into about an 8-inch square. Transfer the dough onto an ungreased, 8-inch square, nonstick baking pan. Press the dough mixture evenly into the bottom of the pan.


To make the filling, put the tofu, maple syrup and vanilla extract in a blender and process until smooth and creamy. Pour the tofu mixture over the crust. Spread in an even layer and smooth the top. Bake for 25 minutes, or until firm to the touch. Put the pan on a wire rack. Carefully run a table knife around the perimeter of the cheeze-cake to ensure it does not stick to the side of the pan.


Immediately spread the diluted apricot preserves evenly over the top of the cheeze-cake, using a pastry brush or small spoon. Arrange the blueberries in a pretty pattern on top of the preserves, pressing down lightly so they adhere. Cover the pan loosely and refrigerate 1 to 3 hours. Cut into 9 squares and serve. Stored in an airtight container in the refrigerator, leftover squares will keep for 24 hours.