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Lemon Cloud Pie

1 recipe tofu whipped topping
1 fully baked pie crust

2 C water
1 C unbleached cane sugar (Sucanat)
3/4 C silken tofu (1/2 10.5 oz pkg)
6 Tbls cornstarch
1 Tbls canola oil
1/4 tsp salt

1/2 C lemon juice
2 tsp finely ground lemon zest

Place water, tofu, sugar, cornstarch, oil and salt in a blender.
Process until smooth. Pour into a 2 qt sauce pan over medium heat.
Bring to a boil, stirring constanly with a wire whisk. After the
mixture thickens reduce heat to low and continue cooking and stirring
for 1 minute linger. Remove from heat and stir in lemon juice and
zest. Pour hot filling into pie crust.

Cover the top of the pie with waxed paper to prevent a skin from
forming. Chill the pie for 8 hours or overnight.

Just before serving, remove the waxed paper. Spread the top with
tofu whipped topping.

You can substitute lime for lemon.

Tofu Whipped Topping

3/4 C silken tofu, crumbled
2 Tbls pure maple syrup
2 tsp hazelnut, walnut or canola oil
1 tsp vanilla extract
pinch of ground nutmeg

Place all of the ingredients in the blender and process for several
minutes until completely smooth.


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