Tofu Custard Pie with Cherry Kiwi Topping

[Guest guest]

I made this for Christmas and highly recommend it! Tasty, quick, and easy.

 

 

* Exported from MasterCook *

 

Tofu Custard Pie with Cherry Kiwi Topping

 

Recipe By :Soy Desserts - Patricia Greenberg

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 9-inch Graham Cracker Crust

12 ounces firm tofu

4 ounces soy cream cheese

1/2 cup sugar or light granulated cane juice

2 teaspoons lemon extract

1 cup canned cherry pie filling

2 kiwi fruit -- cut into 10 thin slices right before

serving

 

Preheat the oven to 350F. Prepare the Graham Cracker Crust and bake for 6

minutes; set aside.

 

In a food processor, combine, one at a time, the tofu, soy cream cheese, sugar,

and lemon extract and puree until smooth.

 

Pour into the prepared piecrust and bake for 20 minutes. Remove from the oven

and cool completely. Refrigerate for at least an hour or overnight.

 

Spread the cherry filling over the pie right before serving. Garnish each piece

with one slice of kiwi.

 

This pie will keep, wrapped, in the refrigerator for 5 days.

 

Description:

" This gorgeous, yet simple pie got rave reviews during the

taste-testing process. Its creamy rich consistency is complemented by

the sweet fruit, and it is beautiful to look at, too. "

Yield:

" 10 slices "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 65 Calories; 2g Fat (21.2% calories from

fat); 3g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0