Persimmon ice creme pie

Yield: 1 Servings

Measure Ingredient
8 ounces Silken tofu
8 ounces Soy cream cheese or regular if you prefer
3 larges Persimmons; ripe
½ teaspoon Vanilla
1 teaspoon Packed grated lemon peel
¼ cup Honey

Put tofu, cream cheese and honey in food processor and blend till smooth.

Mash persimmons and add other ingredients, stir all together. Pour into pie shell--I suggest the granola pie crust below. Freeze for several hours, until set. Let thaw 1½ hours before serving.

Posted to recipelu-digest Volume 01 Number 170 by "Bonnie" <solomon1@...> on Oct 27, 1997

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