2 1/2 c Sliced peaches or mangoes 12 oz Firm tofu; squeezed
1/2 c Shredded coconut -to remove moisture
-(unsweetened) 2 Eggs; OR…
1 c Honey 4 oz -egg substitute
2 tb Whole wheat flour 4 oz Light cream cheese
1 ts Ground cinnamon -OR- non dairy cream cheese
1/8 ts Ground nutmeg 1/4 ts Salt
1 9-inch baked pie shell 1 1/2 ts Vanilla
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-
Yields
8 servings