Tofu Cheesecake

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