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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Haven't tried it yet, but it's a little less sinless than the real thing! Adapted from FatFree Vegan Kitchen. Ingredients:
1 cup all-bran cereal (fiber one is best) |
1 (12 1/3 ounce) package silken tofu, drained |
8 ounces neufchatel cheese |
3/4 cup sugar |
1/2 cup soy eggnog |
2 tablespoons lemon juice |
2 1/2 teaspoons rum |
1/2 teaspoon vanilla |
1/2 teaspoon nutmeg |
3 tablespoons cornstarch |
Directions:
1. Use a 9-inch springform pan to prepare a pie crust as described in 1-1/2 Ingredient Fiber Crust. Set aside.
2. Preheat the oven to 350.
3. Blend together tofu and cream cheese in food processor until smooth. Add sugar and eggnog, and blend again in processor until sugar is dissolved, about 3 minutes.
4. Add remaining ingredients and process for about 3 more minutes, until mixture is completely smooth.
5. Pour into prepared pie crust and bake for approximately 55 minutes, but do not allow pie to brown at all.
6. Filling will set as it chills, so it should be a little jiggly when removed from oven.
7. Allow to cool to room temperature, then refrigerate until set.
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