Fruit & tofu pie

Yield: 8 Servings

Measure Ingredient
2½ cup Sliced peaches or mangoes
½ cup Shredded coconut (unsweetened)
1 cup Honey
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
¼ teaspoon Salt
1½ teaspoon Vanilla

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]

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