French Strawberry Pie

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* Exported from MasterCook *

 

French Strawberry Pie

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 9-inch pastry crust -- prebaked, unfilled, and cooled

Filling:

1/2 12.3 oz package extra-firm silken tofu -- drained

2 1/2 tablespoons raw cashew pieces -- finely ground

1 1/2 tablespoons lemon juice

1/4 teaspoon salt

1 1/2 tablespoons grade A light maple syrup

1/2 teaspoon vanilla

Glaze:

1 cup red currant jelly

1/4 cup fresh lemon juice

Fruit:

2 pints fresh ripe strawberries

Garnish:

1/4 cup Whipped Tofu Cream or other nondairy

whipped topping

 

Several hours before serving, process the silken tofu, ground cashew pieces, 1

1/2 tablespoons of lemon juice, salt, maple syrup, and vanilla in a blender or

food processor until very smooth. You may have to stop the machiine and scrape

the sides with a spatula once or twice. Spread the mixture carefully on the

bottom of the pie shell.

 

In a saucepan oover high heat, melt the jelly with the 1/4 cup lemon juice.

Remove from the heat and let it cool until it is like a thick sauce.

 

Wash, pat dry, and trim the berries. Choose ones that are large, ripe, evenly

red, and arrange them, bottoms-up, in the pie shell. If you have extras, you

can slice and arrange them around the whole berries.

 

Drizzle the almost-cooled jelly mixture over the berries, coating them equally.

Chill for a few hours before serving, but serve the same day. Garnish the pie

with the whipped topping of your choice.

 

Description:

" This has to be everybody's favorite during strawberry season. Of

course, if you grow ever-bearing strawberries, you can eat it all

summer! "

 

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Per Serving (excluding unknown items): 15 Calories; trace Fat (23.2% calories

from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

80mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Other Carbohydrates.

 

 

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