Creamy Mandarin Orange Pie

Recipe Ingredients

		Crust
18		Low fat honey graham crackers
1		Egg white
		Filling & Topping
1		Hinoichi soft tofu - drained
6 tablespoons	90ml	Sugar
1/3 cup	78ml	Frozen orange juice
		Concentrate - defrosted
1/4 teaspoon	1.3ml	Orange extract
1/2 teaspoon	2.5ml	Almond extract
2 teaspoons	10ml	Grated orange peel
2		Egg whites - at room temperature
1/4 teaspoon	1.3ml	Cream of tartar
1		Mandarin oranges - (11 oz) packed in light syrup, drained
1/4 cup	49g / 1.7oz	Reduced sugar orange marmalade - melted
4		Fresh strawberries - (optional)
1		Salt

Recipe Instructions

Preheat oven to 325 degrees.

For crust, grind crackers into fine crumbs in food processor. Add egg white and process minimally to blend ingredients. Spray 9Ó oven-safe glass pie plate with nonstick spray; press crumb mixture into bottom and up sides.

For filling, place tofu, sugar, juice concentrate, orange extract, almond extract, orange peel and salt into clean food processor bowl. Process mixture for 2 minutes or until velvety smooth. Place mixture in large bowl. Set aside.

In a small deep bowl, beat egg whites until foamy; add cream of tartar and continue to beat at highest speed until glossy and stiff. Gently whisk beaten egg whites into tofu mixture. Pour into prepared pie shell, and bake at 325 degrees for 50-55 minutes until top is lightly browned and set in center. Chill for several hours or overnight. Place mandarin oranges around top of pie; lightly drizzle marmalade over orange sections. If desired, garnish with fresh strawberries. Serves 8.

Servers 4

Nutrition per Serving: 158 12% 31 gm 5 gm 2.2 gm 0 mg 95 mg 4 gm Calories Calories from Fat Carbohydrates Protein Fat Cholesterol Sodium Dietary Fiber

Source:
Savory Faire, Montesano, Wash.

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