Yield: 8 Servings
|2½ cup||Sliced peaches or mangoes|
|½ cup||Shredded coconut (unsweetened)|
|2 tablespoons||Whole wheat flour|
|1 teaspoon||Ground cinnamon|
|⅛ teaspoon||Ground nutmeg|
|1||9-inch baked pie shell|
|12 ounces||Firm tofu; squeezed to remove moisture|
|2||Eggs; OR... egg substitute|
|4 ounces||Light cream cheese OR- non dairy cream cheese|
Preheat electric oven to 350 F. In a bowl, combine peaches, coconut, ¼ cup of the honey, the flour, ½ teaspoon of the cinnamon, and the nutmeg. Mix gently; spoon into pie shell. In a blender, add tofu, eggs, cream cheese, the remaining ¾ cup honey, the remaining ½ teaspoon cinnamon, the salt, and vanilla. Cover and blend until smooth. Pour over peaches. Bake for 50 to 60 minutes, or until golden brown. Makes 8 servings.
Guest Demonstrator: Paul Onishi CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]