Tofu Pie with Greek Yogurt and Fruit (No Bake)
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
9.5 oz House Foods firm tofu (half of a 19 oz package)12 oz Oikos organic Greek yogurt, vanilla1 envelope Knox unflavored gelatin1 cup water1 whole dragonfruit1 Keebler Ready Crust reduced fat graham cracker crust (9")
Put 1/2 cup water in a microwave-safe measuring cup. Add the gelatin packet and allow to sit for 3-5 minutes. Place cup in the microwave, and heat for approximately one and a half minutes, or until the water is 150 degrees or so. Do NOT allow the water to boil, as this reduces the effectiveness of the gelatin. Remove from microwave to heat-proof surface, stir until all of the gelatin is mixed, then allow to cool.
With a stick blender or hand-mixer, cream the tofu in a medium-sized mixing bowl until smooth. Add the yogurt and blend until well mixed.
With very cold tap water (or refrigerated water), add another 1/2 cup to the gelatin mixture. This should cool it most of the way to room temperature, or close to it. Add the mixture to the tofu and yogurt, and stir in, by hand, with a spoon or spatula, until well-mixed. Using the mixer at this stage will create a foam on top, so hand-mixing is best.
Finely slice, dice, or puree the dragonfruit (or any other fruit you like) until small enough to be well distributed throughout the mixture. Add the fruit, and stir well.
Pour the mixture into the graham cracker crust, leaving a little room at the top to prevent overflow. Any leftover mixture can be poured into a cup or other container (or the dragonfruit skin!) for a snack later.
Cover the pie with the top lid from the crust, or loosely with aluminum foil or plastic wrap. Place in the refrigerator for 3 hours or until set.
Yield: 8-12 servings (nutrition data is for 8)
Serving Size: Makes 8 slices
With a stick blender or hand-mixer, cream the tofu in a medium-sized mixing bowl until smooth. Add the yogurt and blend until well mixed.
With very cold tap water (or refrigerated water), add another 1/2 cup to the gelatin mixture. This should cool it most of the way to room temperature, or close to it. Add the mixture to the tofu and yogurt, and stir in, by hand, with a spoon or spatula, until well-mixed. Using the mixer at this stage will create a foam on top, so hand-mixing is best.
Finely slice, dice, or puree the dragonfruit (or any other fruit you like) until small enough to be well distributed throughout the mixture. Add the fruit, and stir well.
Pour the mixture into the graham cracker crust, leaving a little room at the top to prevent overflow. Any leftover mixture can be poured into a cup or other container (or the dragonfruit skin!) for a snack later.
Cover the pie with the top lid from the crust, or loosely with aluminum foil or plastic wrap. Place in the refrigerator for 3 hours or until set.
Yield: 8-12 servings (nutrition data is for 8)
Serving Size: Makes 8 slices
Nutritional Info Amount Per Serving
- Calories: 155.1
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 120.0 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 0.6 g
- Protein: 6.8 g
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