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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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(NO: wheat/gluten, peanuts, tree nuts or egg) Ingredients:
6 ounces enjoy life lively lemon cookies, crumbled into small pieces |
1/4 cup plus 1 tbsp. butter or 1/4 cup spectrum shortening |
1/2 cup brown rice flour |
2 tablespoons tapioca flour |
1/4 ounce unflavored gelatin |
1/2 cup lemon juice |
1/4 cup water |
2 teaspoons grated lemon zest |
1 (12 ounce) package silken firm tofu |
1/4 cup plus 3 tbsp. sugar |
1 (10 ounce) container frozen cool whip (contains casein) |
1 teaspoon lemon zest (optional) |
Directions:
1. 1) To prepare crust, mix together crumbledcookies, brown rice flour and tapioca flour.
2. 2) With a fork, cut in butter until mixed.
3. 3) Lightly spray a 9 pie plate. Press crumbs into bottom and sides. Bake for 12 minutes to set the crust.
4. 4) To prepare filling, combine gelatin, sugar, lemon juice and water in a medium saucepan. Stir over medium heat until dissolved,scraping sides if needed. Set aside to cool, about 5 minutes.
5. 5) With a food processor, blender, or hand mixer, beat tofu for 1 minute or until almost smooth. Blend in gelatin mixture. Refrigerate 15 minutes. Mixture will thicken.
6. 6) Break frozen whipped topping into pieces and add to the gelatin/tofu mixture.Process until smooth. Add lemon zest if desired.Spoon filling into the baked crust. Refrigerate 1 hour or until firm. Enjoy!Store any remaining piein refrigerator.
7. *TIP Replace Cool Whip with Tru Whip, an all natural whipped topping withno hydrogenated oils (contains casein and soy).
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