Jellotofu Pie Recipes

Steps:

• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a blender or food processor, combine the tofu, honey and extracts. Cover and process until smooth. Add melted chocolate; cover and process until blended., Transfer to pie shell. Cover and refrigerate for at least 2 hours. Garnish with whipped cream and strawberries if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
• Bake in preheated oven for 25 minutes.
• Refrigerate for 1 hour before serving.

Steps:

• Dissolve jello in one cup hot water.
• Cool in refrigerator until slightly thickened.
• Drain tofu and blend in blender until smooth.
• add lemon juice, jello, and half of cool whip.
• Blend mixture.
• Pour into pie crust.
• Spread remaininng cool whip on top of jello mixture.
• Refrigerate several hours.
• Optional: decorate pie with mandarin oranges.

Steps:

• In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
• Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
• Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in COOL WHIP until blended.
• Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
• Spoon gelatin mixture into crust. Refrigerate 4 hours or until firm.

Steps:

• Drain tofu(prep time 10 min.)and place in medium or large bowl.
• Add pudding mix.
• Mix until smooth. An electric mixer on a medium setting works well.
• Place in four containers and chill for ten minutes.
• Different flavors may be used.
• Garnish with a cherry or other favorite fruit.