Tofu Pineapple Cream Pie
|Tofu cakes||12 Ounce (1 Soft Cake)|
|Plain gelatin||2 Teaspoon|
|Unsweetened pineapple juice||3 Teaspoon, cold|
|Honey||1⁄2 Cup (8 tbs) (To Taste)|
|Grated lemon rind||1 Teaspoon|
|Vanilla/1/2 teaspoon mint flavoring||1 Teaspoon|
|Crushed unsweetened pineapple||2 Cup (32 tbs), well drained|
Add gelatin to pineapple juice.
Let sit 5 minutes, then warm gently to dissolve.
Add 1-2 tablespoons creamy tofu to gelatin and blend thoroughly.
Gradually return mixture to creamy tofu.
Add honey, rind, and flavoring.
Process again, or beat until thoroughly blended.
In a mixing bowl, combine tofu mixture and pineapple.
Pour into a prebaked 9-inch pie crust of your choice.
Chill several hours.
Serving size: Complete recipe
Calories 1413 Calories from Fat 426
% Daily Value*
Total Fat 47 g72.9%
Saturated Fat 5.9 g29.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 993.3 mg41.4%
Total Carbohydrates 181 g60.5%
Dietary Fiber 2.9 g11.4%
Sugars 145.4 g
Protein 68 g136.6%
Vitamin A 0.1% Vitamin C 42.9%
Calcium 2.4% Iron 4.6%
*Based on a 2000 Calorie diet