Tofu Cheezecake Pie

[Guest guest]

Tofu Cheezecake Pie

 

*Instead of making into a regular pie size; prepare in mini muffin cups or

cupcake papers for tiny cheesecakes. Put a different kind of fruit filling

on the top of each one.

 

Filling:

 

1 lb. firm tofu

1/3 cup sugar

1 scoop (1/4 cup) soy powder

1 tablespoon lemon juice

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

1/2 teaspoon grated lemon peel (optional)

1 9 " pie crumb crust (gf) or nut crust

 

Fruit Topping:

 

2 cups frozen berries or other fruit

1/3 - 1/2 cup sweetener of your choice

1 tablespoon cornstarch mixed with 2 tablespoons water

 

 

Preheat the oven to 350F.

 

Blend all the filling ingredients in a food processor, or combine them in a

large mixing bowl and process in 2 batches in a blender until very smooth.

Pour the mixture into the crumb crust, and bake for about 50 minutes, or

until mixture is set. Cool on a rack, then refrigerate until well chilled.

 

To make the fruit topping, mix the frozen berried, sweetener, and cornstarch

mixture in a small saucepan. Stir over high heat until it has boiled and

thickened. Spoon the fruit toppiing over the cheezecake pie, and

refrigerate until topping is cool. Serve with soy whipped topping, if

desired.

 

***may substitute any brand of soy powder or omit.