vegan Jan Wolff: strawberry tofu chiffon pie

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Strawberry Tofu Chiffon Pie

 

Recipe By :Jan Wolff

Serving Size : 6 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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

Couscous crust:

1 1/2 cups apple juice

3/4 cup couscous

FILLING:

1 quart strawberries -- washed and hulled

3 tablespoons pure maple syrup

2 tablespoons agar flakes

CHIFFON:

1 large ripe banana

1 pound firm unseasoned tofu

1 teaspoon vanilla

 

Couscous crust -- Combine crust ingredients in a small, covered saucepan. Bring

to a boil; remove from heat. Let sit, covered, for 20 minutes or more, until

juice is absorbed and couscous is soft. Press into an ungreased pie pan with

moistened hands.

 

Place whole strawberries in a large saucepan with a tight-fitting lid. Cook over

very low heat. No water is necessary. When liquid begins to seep from

strawberries after 5 minutes or so, stir in agar flakes or gelatin. Continue to

simmer, covered, for 15 to 20 minutes, stirring occasionally, until agar or

gelatin is completely dissolved. Remove from heat, cool slightly, then place in

blender with banana, tofu, and vanilla. Blend until smooth. Pour into crust and

chill for 2 hours or more. Servings: 6.

 

NON VEGETARIAN VARIATION: Substitute 1 package unflavored gelatin for the agar

 

Source:

" Bergen Record, 2002-06-19 "

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Per Serving (excluding unknown items): 245 Calories; 4g Fat (14.3% calories from

fat); 10g Protein; 45g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 12mg

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

1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : Luscious strawberry chiffon pie made with tofu? It may not be the

classic dessert combo, but what's wrong with combining delicious and nutritious?

Most people would never guess that the rich, creamy filling is made with tofu.

Fresh strawberries dominate the flavor category, and the maple syrup and banana

add a natural sweetness that isn't overbearing. This protein-packed pie is very

low in fat and is sugar-free and cholesterol-free. Treat yourself to a hefty

slice for breakfast. It's a great change of pace. Even the kids will love it. I

like to prepare a couscous crust for this pie, but a ready-made graham cracker

or shortbread crust also works well and saves time.

 

Nutr. Assoc. : 0 0 0 0 0 866 2024 0 0 3287 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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