CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
Hawaiian |
Desserts, Pies |
8 |
Servings |
INGREDIENTS
2 1/2 |
c |
Sliced peaches or mangoes |
1/2 |
c |
Shredded coconut |
|
|
unsweetened |
1 |
c |
Honey |
2 |
T |
Whole wheat flour |
1 |
t |
Ground cinnamon |
1/8 |
t |
Ground nutmeg |
1 |
|
9-inch baked pie shell |
12 |
oz |
Firm tofu, squeezed |
|
|
to remove moisture |
2 |
|
Eggs, OR… |
4 |
oz |
egg substitute |
4 |
oz |
Light cream cheese |
|
|
OR- non dairy cream |
|
|
cheese |
1/4 |
t |
Salt |
1 1/2 |
t |
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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