Tofu Pie with Greek Yogurt and Fruit (No Bake)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Tofu Pie with Greek Yogurt and Fruit (No Bake) calories by ingredient
Introduction
A great pie that's good for you! Packed with protein and many other nutrients, it still tastes a little naughty because it's got a graham cracker crust. Half of the calories come from that crust, so feel free to substitute that for a lower-calorie option, if desired. A great pie that's good for you! Packed with protein and many other nutrients, it still tastes a little naughty because it's got a graham cracker crust. Half of the calories come from that crust, so feel free to substitute that for a lower-calorie option, if desired.Number of Servings: 8
Ingredients
-
9.5 oz House Foods firm tofu (half of a 19 oz package)
12 oz Oikos organic Greek yogurt, vanilla
1 envelope Knox unflavored gelatin
1 cup water
1 whole dragonfruit
1 Keebler Ready Crust reduced fat graham cracker crust (9")
Tips
You can substitute sugar-free jello for the unflavored gelatin packet, and any fruit you like for the dragonfruit. The calories remain the same! Add 1-2 packets of Splenda if you like the pie to be sweeter (the Greek yogurt gives it a tangy taste, so you don't need lemon juice as some pies do). You can even top it with a couple tbsp of lite cool whip or whipped cream for an extra treat.
Directions
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