Fruit & Tofu Pie
Yield
8 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
peaches
or mangoes |
*
|
| ½ | cup |
coconut
shredded, unsweetened |
*
|
| 1 | cup |
honey
|
|
| 2 | tablespoons |
whole-wheat flour
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 12 | ounces |
tofu
firm, squeezed to remove moisture |
|
| 2 | large |
eggs
or 4 ounces egg substitute |
|
| 4 | ounces |
cream cheese (reduced-fat)
or non dairy cream cheese |
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
peaches
or mangoes |
*
|
| 118 | ml |
coconut
shredded, unsweetened |
*
|
| 237 | ml |
honey
|
|
| 3E+1 | ml |
whole-wheat flour
|
|
| 5 | ml |
cinnamon
ground |
|
| 0.6 | ml |
nutmeg
ground |
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 346.8 | ml/g |
tofu
firm, squeezed to remove moisture |
|
| 2 | large |
eggs
or 4 ounces egg substitute |
|
| 115.6 | ml/g |
cream cheese (reduced-fat)
or non dairy cream cheese |
|
| 1.3 | ml |
salt
|
|
| 7.5 | ml |
vanilla extract
|
|
Directions
Preheat electric oven to 350℉ (180℃).
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.
