Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for the shell place the margarine and apple juice in a pan and heat gently until th margarine has melted. crush the cereal and stir into the pan. transfer into a 9 inch round tart pan and press down firmly. let set. for the filling, place the tofu and yogurt in a blender or food processor and process until smooth. dissolve the gelatin in the apple juice and stir the juice immediately into the tofu mixture. spread the tofu mixture evenly over the chilled shell. place in the fridge until filling has set. remove the tart pan and place the cheesecake on a serving plate. arrange the fruits over the top. melt the red currant jelly with 2 tablespoons hot water. let it cool and then spoon it over the fruit to serve.

Target recipe: combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries