Tropical Banana Soy Cream Pie with Pineapple and Macadamia Nuts

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Tropical Banana Soy Cream Pie with Pineapple and Macadamia Nuts

 

Recipe By :Soy Desserts - Patricia Greenberg

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 9-inch Graham Cracker Crust

12 ounces firm tofu

4 ounces soy cream cheese

1/2 cup sugar or light granulated cane juice

1 banana, preferably very ripe

1/4 cup dried pineapple -- coarsely chopped

1/4 cup macadamia nuts -- coarsely chopped

 

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

minutes; set aside.

 

In a food processor, combine the tofu, soy cream cheese, and sugar and puree

until smooth. Add the banana and continue to puree until fully combined.

 

Pour into the prepared piecrust and spread the dried pineapple and macadamia

nuts evenly across the top of the pie.

 

Bake for 20 minutes. Remove from the oven and cool completely. Refrigerate for

at least an hour or overnight.

 

NOTE: This custard filling will fill only 7/8 of the pie shell. This leaves

enough room to decorate the pie with the driied pineapple and macadamia nuts.

 

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

 

Description:

" I just love Hawaii. Every time I go there, I gorge on fresh pineapple

and macadamia nuts. To recreate these flavors, and keep the

nutritional values from skyrocketing, I lightly top a tofu custard

with these tropical delicacies. "

Yield:

" 10 slices "

 

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Per Serving (excluding unknown items): 64 Calories; 4g Fat (52.6% calories from

fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg

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

 

 

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