Fruit & tofu pie
8 Servings
Ingredients
| Quantity | 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 |
Directions
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]