March 26, 2009

Citrus Tofu Pie

Spring is in the air! With Easter just around the corner you might be keeping your eye out for a light, citrus, refreshing dessert.  Now, what if it used tofu and safflower oil as well as honey, rolled oats and whole wheat flour? Healthy and tangy... that's what this pie is all about!

I love tofu and regularly keep it on hand in our house, but if you are new to purchasing it, look for it in your healthy/organic section of the grocery store or in the fresh fruit and vegetable department, usually next to the egg roll and wonton wrappers.

Citrus Tofu Pie

4 T butter
1 1/2 T honey
1/4 c whole wheat flour
3/4 raw rolled oats
dash salt
dash cinnamon
2 T crushed or minced almonds or walnuts
1/2 t vanilla

24 oz. firm tofu, drained
juice of 3 lemons
1/4 c fresh lime juice (about 3-4 limes)
2/3 c honey
1/3 c safflower oil
2 t vanilla
2 t ginger (powdered, ground)
dash salt
1 T cornstarch
Garnish: sliced almonds, non-fat whipped cream or lemon zest curls

Preheat oven to 350. Make the crust first by melting the butter and honey together and adding the rest of the crust ingredients and press into the bottom of a 9" springform pan or a pie pan. Make the filling by combining the tofu with the filling ingredients and mix in a blender or food processor to make sure the tofu is pure'ed until smooth. Pour into crust and bake about 30-35 minutes. Let cool completely to set up firm and then chill until ready to serve. Letting it chill completely for at least 4-8 hours helps it to set well. Garnish with your choice and serve!Print Friendly and PDF