TOFU STRAWBERRY DESSERT
This recipe comes from justberryrecipes.com and is another quick and simple dessert. I have always wanted to try tofu and this recipe sounds very good.
Provided by lauralie41
Categories Dessert
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a large serving bowl combine the tofu, honey, and vanilla blending well with a fork.
- Once well blended place strawberries on top and sprinkle with the nuts.
Nutrition Facts : Calories 498.1, Fat 23.1, SaturatedFat 2.6, Sodium 30.4, Carbohydrate 55.3, Fiber 4.2, Sugar 46.6, Protein 25.6
EASY FRESH STRAWBERRY PIE
For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.
Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.
TOFU VEGETABLE POT PIE
I adapted this from a traditional chicken pot pie recipe since my husband and I are vegetarian, and I will never buy a frozen pot pie again! This is great comfort food on a cold winter day.
Provided by Jessica
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat butter in a large skillet over medium heat; cook and stir onion, celery, garlic, and tofu until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper. Stir flour into vegetable mixture; toss to coat.
- Slowly stir milk into vegetable mixture until thickened; about 5 minutes. Stir in vegetable broth; cook and stir until filling is thickened, about 5 minutes. Stir in frozen vegetables. Fit one pie crust into a 9-inch pie pan.
- Pour filling into prepared pie crust. Top with second pie crust; crimp edges together to seal. Poke holes into top crust for ventilation during baking.
- Bake pie in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 20.2 g, Cholesterol 22 mg, Fat 16.6 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 7.1 g, Sodium 277.6 mg, Sugar 2.2 g
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