Jellotofu Pie Food
JELLO PIE
A light (and lower fat) summer pie...always a hit at parties. Quick to make, but prepare for refrigeration time. Cooking time is fridge time
Provided by Nicole Can Cook
Categories Pie
Time 4h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Stir boiling water into gelatin for at least 2 min, and completely dissolved.
- Mix cold water and ice to measure 1 cup.
- Add to gelatin, stirring until all ice melts.
- Stir in Cool Whip with wire whisk until smooth.
- Refrigerate until mixture is thick and can mound well.
- Spoon into graham cracker crust.
- Refrigerate 4 hours or overnight.
TOFU VEGETABLE POT PIE
I adapted this from a traditional chicken pot pie recipe since my husband and I are vegetarian, and I will never buy a frozen pot pie again! This is great comfort food on a cold winter day.
Provided by Jessica
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat butter in a large skillet over medium heat; cook and stir onion, celery, garlic, and tofu until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper. Stir flour into vegetable mixture; toss to coat.
- Slowly stir milk into vegetable mixture until thickened; about 5 minutes. Stir in vegetable broth; cook and stir until filling is thickened, about 5 minutes. Stir in frozen vegetables. Fit one pie crust into a 9-inch pie pan.
- Pour filling into prepared pie crust. Top with second pie crust; crimp edges together to seal. Poke holes into top crust for ventilation during baking.
- Bake pie in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 20.2 g, Cholesterol 22 mg, Fat 16.6 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 7.1 g, Sodium 277.6 mg, Sugar 2.2 g
EASY JELL-O® PIE
Steps:
- Mix pineapple, sugar, and eggs together in a saucepan; bring to a slow boil. Reduce heat to low and continue cooking until mixture thickens, 3 to 4 minutes. Remove saucepan from heat and stir gelatin mix into pineapple mixture. Set aside to cool.
- Line a pie dish with enough vanilla wafers to cover bottom.
- Beat milk in a large bowl using an electric mixer until thickened, about 3 minutes. Stir gelatin mixture into whipped milk and pour over vanilla wafers. Refrigerate until set, about 8 hours.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 51 g, Cholesterol 60.2 mg, Fat 9.2 g, Fiber 0.7 g, Protein 6.8 g, SaturatedFat 3.7 g, Sodium 184.4 mg, Sugar 34.6 g
LEMON OR LIME TOFU PIE
Make and share this Lemon or Lime Tofu Pie recipe from Food.com.
Provided by LizAnn
Categories Pie
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve jello in one cup hot water.
- Cool in refrigerator until slightly thickened.
- Drain tofu and blend in blender until smooth.
- add lemon juice, jello, and half of cool whip.
- Blend mixture.
- Pour into pie crust.
- Spread remaininng cool whip on top of jello mixture.
- Refrigerate several hours.
- Optional: decorate pie with mandarin oranges.
Nutrition Facts : Calories 391.1, Fat 20.7, SaturatedFat 10.5, Sodium 306.6, Carbohydrate 48.1, Fiber 0.7, Sugar 36.4, Protein 5.4
JELLO/TOFU PIE
Steps:
- boil 1 cup of water and mix jello till dissolved. Drain tofu and puree in food processor. Add jello slowly to tofu and mix well. Pour into crust and chill. Top with fruit optional
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