CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Eggs, Dairy |
Hawaiian |
Pies, Desserts |
8 |
Servings |
INGREDIENTS
2 1/2 |
c |
Sliced peaches or mangoes |
1/2 |
c |
Shredded coconut (unsweetened) |
1 |
c |
Honey |
2 |
tb |
Whole wheat flour |
1 |
ts |
Ground cinnamon |
1/8 |
ts |
Ground nutmeg |
1 |
|
9-inch baked pie shell |
12 |
oz |
Firm tofu; squeezed to remove moisture |
2 |
|
Eggs; OR… egg substitute |
4 |
oz |
Light cream cheese OR- non dairy cream cheese |
1/4 |
ts |
Salt |
1 1/2 |
ts |
Vanilla |
INSTRUCTIONS
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]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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