Phenols Recipes | Dessert Recipes

Prep: 10 min. Cook: 10 min.

4 ounces whole wheat honey graham crackers 3 Tbs. olive oil (preferable) or margarine at room temperature 1 cup pineapple juice 2 Tbs. gelatin or agar-agar

1 pound soft tofu 5 Tbs. honey 6 Tbs. freshly squeezed lemon juice 1 Tbs. grated lemon peel 1 tsp. candied ginger, minced

Preheat the oven to 350°F. Lightly grease a 9-inch pie pan plate with margarine. In a food processor, or by hand, crumble the graham crackers, add olive oil and work to a fine crumb. Press the cracker mixture onto the bottom of the pie plate until the surface is smooth and even. Bake for 10 minutes. Cool. Heat the pineapple juice to a near boil. Stir in the gelatin or agar-agar gradually and simmer until dissolved, about 5 minutes. Cool for at least 10 minutes. In a blender or food processor, combine all the other ingredients with pineapple juice mixture and blend for a minutes. Pour into the baked crust. Refrigerate 3 to 4 hours.

http://www.tofu.com/rec15/recipe1.html

Recipe courtesy The World of Tofu. Visit http://www.tofu.com.