Fruit & Tofu Pie Recipe




Fruit & Tofu Pie Ingredients

2 1/2 cup sliced peaches or mangoes
1/2 cup shredded coconut (unsweetened)
1 cup honey
2 tbsp whole wheat flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 9-inch baked pie shell
12 oz firm tofu, squeezed to remove moistu
2 eggs, or... egg substitute
4 oz light cream cheese or- non dairy cr, eam cheese
1/4 tsp salt
1 1/2 tsp vanilla

A Recipe for
Fruit & Tofu Pie

 

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”

Art Buchwald



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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.


This Recipe for Fruit & Tofu Pie is one of thousands in the Recipes-to-go Dessert Cookbook.


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After dinner sit a while, and after supper walk a mile.

English Saying



My wife dresses to kill. She cooks the same way.

Henry Youngman


This is a recipe for Fruit & Tofu Pie from the recipe cookbook of Recipes-to-go (Dessert)


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Robert Frost



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C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C.

Cookie Monster , character on "Sesame Street," U.S. children's television program



If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home.

James Michener



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Cheese - milk's leap toward immortality.

Clifton Fadiman



Fruit & Tofu Pie

Life is uncertain. Eat dessert first.

Ernestine Ulmer






Fruit & Tofu Pie Directions

Preheat electric oven to 350 F. In a bowl, combine peaches, coconut,
1/4 cup of the honey, the flour, 1/2 teaspoon of the cinnamon, and
the nutmeg. Mix gently; spoon into pie shell. In a blender, add tofu,
eggs, cream cheese, the remaining 3/4 cup honey, the remaining 1/2
teaspoon cinnamon, the salt, and vanilla. Cover and blend until
smooth. Pour over peaches. Bake for 50 to 60 minutes, or until golden
brown. Makes 8 servings.

Guest Demonstrator: Paul Onishi

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

Serves: 8

 

 

 

 

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