Ingrients & Directions
8 oz Silken tofu
8 oz Soy cream cheese or regular
-if you prefer
3 lg Persimmons; ripe
1/2 ts Vanilla
1 ts Packed grated lemon peel
1/4 c Honey
Put tofu, cream cheese and honey in food processor and blend till smooth.
Mash persimmons and add other ingredients, stir all together. Pour into pie
shell–I suggest the granola pie crust below. Freeze for several hours,
until set. Let thaw 1 1/2 hours before serving.
Yields
1 Servings