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