My sister makes the most amazing chocolate peanut butter pie (don't worry, that's coming soon in another post), which in turn inspired me to create a pie that was just as good, but contrasted her go to party pie. So, the raspberry lemonade tofu pie was born. Good thing I was able to perfect the recipe before the deadline of the Vegetarian Nutrition Dietetic Practice Group New Years Recipe contest. While I didn't win the contest, you can still find my recipe on their website. Plus, you might want to check out the other recipes as well.
I used frozen raspberries because not only are they cheaper, but they were in better shape than the fresh and you can't tell once you have pureed it anyway.
Tofu is used as the binder and it provides a nice creamy texture. If you have ever tried a tofu pie before then you know what I am talking about. Since the raspberries and lemon were adding more liquid, I made sure to press this tofu even though it is not entirely necessary.
I pureed my tofu, then added the raspberries to it. Pureed some more and added my lemon juice. I used pectin as my thickening agent. My first attempt was, un well, messy! So pectin on later attempts made a huge difference.
I used a store bought pie crust, and yes you can find vegan options, or make at home.
Once my filling was blended I poured into my pie crust.
For garnish I used some fresh raspberries.
After about 2-3 hours in the fridge it was ready for serving. YUM!
Yield: 8 servings – 1/8 of the pie
Preparation Time: 15-20 minutes
Calories: 211; Total Fat: 8.7 g; Saturated Fat: 1.7 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 187 mg; Carbohydrates: 29.9 g; Dietary Fiber: 1.6 g; Sugar: 19.3 g; Protein: 4.5 g; Vitamin A: 250 IU; Vitamin C: 16.2 mg; Calcium 30 mg; Iron: 1.26 mg