4 C. whole wheat flour
2 C. dried coconut
2 C. chopped walnuts
2 C. soft butter
1 C. brown sugar
48 oz. sour cream
24 oz. cream cheese
6 T. corn starch
6 T. lemon juice
3 C. sugar
vanilla (optional)
Bake at 375 degrees for 30 minutes. Bring 2 pounds of frozen fruit to a boil, blend, and stir in 7 T. corn starch (dissolved in water). Pour topping over cheesecake and cool.
For 8″ pie-size cheesecake, divide filling by 3 and crust by 4.
Duration : 0:6:47
The Fearless Chef, Ram Prasad, cooks tasty vegetarian vittles for Rasa Vrndavan’s 10-month birth day. This is reality cooking — as you’ll see — adjusting the recipe as you go, as time and other circumstances permit. In this episode, Ram and Bhakta Avatar prepare Tofu Stir Fry, Rice, and Lassi — something quick and enjoyable and healthy. Tell me what you think!
Rob Woodfield
Duration : 0:9:24
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