Nutritional Info

Nutrition Facts

Serving Size 1 (149g)

Calories 669
Calories from Fat 407 (61%)
Amount Per Serving %DIV
Total Fat 45.2g 70%
Saturated Fat 12.2g 61%
Monounsaturated Fat 27.4g
Polyunsaturated Fat 5.7g
Trans Fat 0.0g
Cholesterol 20.7mg 7%
Sodium 582.6mg 25%
Potassium 109.3mg 2%
Total Carbohydrate 57g 19%
Dietary Fiber 0.4g 1%
Sugars 54.7g
Protein 7.5g 15%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 

Strawberry Rhubarb Frozen Cheesecake Pie

By: Daisy
Source: Vegan Recipes
Recipe Description
The flavor combination of strawberries and rhubarb are amazing together. Add that to a super creamy, non dairy cheesecake, and you have a frozen party for your taste buds!
Prep time
3 hr 20 min
Cook time
15 min
Ready In
3 hr 35 min

Ingredients

Serves Tool

Serves To:USMetric
12 Ounce(oz)  fresh strawberries, sliced
8 Ounce(oz)  fresh rhubarb, chopped
1 Cup(c)  water
1 Cup(c)  granulated sugar
1/4 Cup(c)  lemon juice
1/4 Cup(c)  cornstarch mixed with 1/4 cup water to make a slurry
1 Pound(lb)  non dairy cream cheese
2 Cup(c)  powdered sugar
1   vanilla cookie pie crust

Preparation

In a pot, add the strawberries, rhubarb, water, sugar and lemon juice. Bring to a boil, and reduce to a simmer. Simmer. uncovered, for 15 minutes. Add the cornstarch slurry and stir to thicken. Remove from the heat and let cool. Stop here and you have a delcious ice cream topping. Reserve 1 cup of the glaze for topping before serving. Using an electric mixture, beat in the cream cheese until smooth. Beat in the powdered sugar, adding 1 cup at a time, until smooth. Pour into the pie crust and freeze for a few hours before serving. Top with the reserved strawberry rhubarb glaze.

Additional notes

Serve with Pink Pomegranate Mimosas for a truly girlie afternoon. The strawberry rhubarb mixture used to make this pie also makes an amazing topping for ice cream!

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.