Blueberry Non-Dairy Cream Pie
Blend together
8 oz. “better than cream cheese” (1 package)
4 oz. soft tofu (1/3 package)
add
1 tsp. vanilla extract
½ cup sugar
beat in
1/3 cup “better than sour cream”
beat in one at a time
2 large eggs
pour into
9-inch graham cracker crust
bake at
350° for 50 min
turn off oven; leave pie in oven for
60 min
let cool and put in fridge
just before serving, put on the topping:
melt, boil, and simmer for one minute
½ cup red current jelly
brush a little bit directly onto pie
mix the rest with
3 cups fresh blueberries
and dump onto pie
can be kept in fridge up to one week
