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 \N | 9-inch baked pie shell |
12 ounces | Firm tofu; squeezed to remove moisture |
2 \N | 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] Submitted By KAREN MINTZIAS On 09-30-95