—–CRUST—– 16 Graham crackers — crushed into
-fine crumbs 1/3 c Margarine, calorie reduced
—–FILLING—– 1 lb Tofu
1/2 c Pineapple, canned, crushed
-no sugar added 1/4 c Orange juice — frozen,
-concentrate, thawed -no sugar 1 T Vanilla
1 T Honey
2 ts Cornstarch
1 t Lemon juice
—–TOPPING—– 1 Kiwi fruit, medium — pared &
-cut in thin slices
To prepare crust: Preheat oven to 325F. In bowl combine graham cracker crumbs with margarine and mix thoroughly. Using the back of the spoon, press crumb mixture over bottom and sides of 9 inch glass pie plate. Bake until crisp and brown, about 15 minutes. Transfer pie crust to wire rack to cool. To prepare filling: In work bowl of food processor or blender container process tofu till creamy. Add pineapple, orange juice, vanilla and honey and process until smooth. In small cup add cornstarch to lemon juice and stir to dissolve; add to tofu mixture and process until smooth and thoroughly blended. Pour into prepared pie crust and bake at 325F for 40 to 45 minutes. Transfer to wire rack to cool. To serve: When cool, garnish with kiwi slices, cover lightly and refrigerate for at least 30 minutes. Each serving (1/8th) is equal to :1 serving bread, 1 serving Fat, 2 oz Legumes (tofu); 1/2 serving Fruits, 1 serving Extras (full choice plan) per serving: 177 calories, 6 g protein, 7 g fat, 22 g carbohydrates, 190 mg sodium