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Fresh Strawberry Pie #1

Author/Submitted by:
Servings: 1
Categories: Desserts / Low-Fat/Low-Cal / Pies & Pastries

    barb day gwhp32a
4  C  strawberries, 1 lb.
1  C  apple juice
2  Ts  lemon juice
1  Tb  agar-agar flakes
2  Ts  maple-syrup or honey
1/4  T  vanilla extract
    -------------------for no roll pie
1  C  whole wheat pastry flour
1/4  C  corn oil
2  Tb  buttermilk
    -----------------for whipped tofu
1/2  C  tofu
1  T  maple syrup
1/2  C  yogurt cream cheese
    ------------------for yogurt cream
1  Qt  yogurt

TO MAKE YOGURT CREAM CHEESE: Line a colandar with a double layer of cheesecloth or a linen kitchen towel. Material must be clean and damp. Gently pour the yogurt into the cloth-lined colandar. Gather the ends of the cloth to create a bog for the draining yogurt. Hang the bag with string from your kitchen faucet or other spot where it can be left 6-8 hours or overnight. Be sure there is a container under it, in order to sve the drippings to use in baking bread or boiling rice. Chill before using. TO MAKE THE PIE CRUST: Combine the ingredients in a pie plate. Toss with a fork until thoroughly combines, then press on the bottom and sides of the pie plate. Fill and bake as with a regular crust. Variation: For sweet pies, add 2 tsp. honey or 1 pkg. of sugar substitute to the crust. FOR THE PIE: Arrange whole hulled berries in the pie shell and chill. Place the apple and lemon juice, agar-agar and sweetening in a saucepan and bring to a boil. Simmer 5 minutes. Remove from heat and stir in vanilla. Allow to cool slightly, not too 02/07/92 4:59 PM will solidify in the pan. (if this happens, reheat the mixture) Spoon the mixture over the chilled berries in the pie shell and chill until firm. Garnish with dollops of Whipped Tofu Topping TO MAKE WHIPPED TOFU TOPPING: Combine ingredients in a blender on low speed. Serve on fruit pies, fresh fruit or whole wheat pancakes...OR on Carol and Punky's Waffles! (I haven't tried that yet, but bet it would be tasty! By "Lloyd A. Carver" <> on Jan 5, 1996

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