Fresh Blueberry Tofu Cream Pie

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Fresh Blueberry Tofu Cream Pie

 

Recipe By :Tofu and Soyfoods Cookery - Peter Golbitz

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Crust:

1 cup whole wheat pastry flour

2 tablespoons oil

1/4 cup cold water

Filling:

1 3/4 cups silken tofu

1/2 cup fructose or sweetener of choice

1/4 cup unbleached white flour

1 teaspoon vanilla

1/4 teaspoon salt

 

3 cups fresh blueberries

 

Preheat the oven to 350F.

 

To prepare the crust, process the flour and oil in a food processor until it is

the consistency of cornmeal. While the processor is running, pour in the cold

water. Process only long enough for the dough to start forming a ball. Gather

the dough into a ball, and roll out to fit a 9-inch pie plate. Press into place

if you need to.

 

To prepare the filling, blend the tofu, sweetener, flour, vanilla, and salt in a

food processor or blender. Fold in the blueberries and pour into the unbaked

9-inch pastry shell. Bake for 45 minutes, cool, and serve.

 

Description:

" Substitute frozen blueberries if you can't find fresh ones. "

Yield:

" 1 9-inch pie "

 

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Per serving: 83 Calories (kcal); 5g Total Fat; (49% calories from fat); trace

Protein; 10g Carbohydrate; 0mg Cholesterol; 93mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

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