Persimmon ice creme pie
1 Servings
Ingredients
| Quantity | 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 |
Directions
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