Recipe – Pineapple Tofu Cheesecake

20 oz. can of crushed pineapple w/juice ½ cup Pineapple Juice Concentrate
3 ½ Tbsp. Agar-Agar  1/3 cup Honey
2 12.3 oz. pkgs. Mori Nu Silken Tofu,   extra firm Rind of ½ Lemon or ½ tsp. Lemon Extract
½ tsp. salt  
Combine crushed pineapple with Agar-Agar in saucepan over low heat, stirring constantly.  Blend with the remaining ingredients in blender until smooth.   Pour into prepared crumb crust in 9 x 13 inch casserole dish.  Chill and serve.  Adapted from a recipe by Barbara Watson in The Total Vegetarian Cookbook.