Maple Blueberry Cheesecake (No Bake)

1. Add blueberries to a small sauce pot, add lemon juice and maple syrup. Bring to a simmer over medium heat. Cook for about 15 minutes until the blueberries burst.
2. Make a slurry by mixing the arrowroot powder and water. Add to the blueberries and blend until smooth. Pass puree through a sieve and press through with a spoon to remove the seeds. Jar the blueberry puree that passes through and refrigerate.
3. For the filling, whisk or process, tofu, cream cheese, maple syrup and lemon zest until smooth.
4. Soak lady finger in milk and press into the bottom of a spring cake pan, or into individual glasses. Break the fingers up as needed to evenly fit across the bottom.
5. Add filling on top. And top with the blueberry sauce. Refrigerate for at least two hours before serving. 

• Choose soft sources of protein if you have difficulty chewing or swallowing. Protein is an important part of our diet and is in every living cell in our body! If you are having difficulty swallowing try protein foods like tofu, soft cheeses, yogurt, beans and legumes. 
• Make sauces out of fruit! Remove the skins and seeds from berries to make them easier to swallow. Blueberries are among the fruits with a higher level of antioxidants and are an excellent source of vitamin C, vitamin K and manganese. Drizzle fruit sauces on top of yogurt, cottage cheese, oatmeal, and more. Adding sauces to food will also help if you have a dry mouth.

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