GRAHAM CRACKER CRUST
FILLING
Preheat oven to 350 F. Pulverize the graham crackers in blender or food
processor until finely ground. Add the margering to the container, and
process until well integrated with the graham cracker crumbs. Press the
mixture into the bottom and up the sides of a nine inch pie pan.
Melt the chocolate or carob chips with 2 Tbsp of water in a heavy saucepan
or double boiler. Combine the tofu with the melted chips and remaining
ingredients in blender or food processor. Process until velvety smooth.
Pour into the pie crust and bake for 30-35 minutes, or until the filling is
firm and the crust is golden. Serve at room temperature or chilled.
Like I said, without the vlf subs the recipe is tested. I'm going to be
experimenting with this soon and post any successes. I love to feed this to
my carnivorous SO. He never guesses, heehee.
From: "H.L. Darby" <lawhld@gsusgi2.gsu.edu>. Fatfree Digest [Volume 9
Issue 10] July 2, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
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