Fruit and tofu pie

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] Submitted By KAREN MINTZIAS On 09-30-95

Related recipes

• Chocolate tofu pie
• Diet tofu quiche
• Fruit & tofu pie
• Fruit pie
• Garden tofu pie
• Incredibly creamy chocolate (tofu) pie
• Lemon tofu \"custard\" pie
• Lemon tofu creme pie
• Mixed fruit pie
• Pina colada tofu pie
• Spinach tofu pie
• Tofu chocolate dream pie
• Tofu pot pie
• Tofu pumpkin pie
• Tofu spice pie
• Tofu spinach pie
• Tofu spinach pie #1
• Tofu-fruit pudding
• Tofu-vegetable pot pie
• Tofu/fruit pudding