2 1/2 c Sliced peaches or mangoes
1/2 c Shredded coconut
-(unsweetened)
1 c Honey
2 tb Whole wheat flour
1 ts Ground cinnamon
1/8 ts 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 ts Salt
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