| 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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