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Blueberry: Dr. Weil's Blueberry Cream Pie (with tofu)

Source of Recipe

Eating Well for Optimum Health


List of Ingredients

1 pound silken tofu
1/4 cup sugar, or more to taste
2 teaspoons vanilla
finely grated zest of 1 lemon
1 baked Easy Pie Crust
1 pound fresh or frozen blueberries
1/4 cup light brown sugar
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
1 1/2 tablespoons arrowroot powder
2 tablespoons cold water


Recipe

Drain the tofu well and process in a food processor until smooth. Add the sugar, vanilla, and lemon zest, blending well. Pour the tofu mixture into the pie crust and chill in refrigerator. Place the blueberries in a saucepan and cook over medium heat until they begin to boil. Boil gently for 10 minutes. Add the brown sugar, lemon juice and cinnamon; cook for another 2 minutes.

Mix the arrowroot well with the water and pour the mixture into the simmering blueberries while stirring. Cook, stirring, until the mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool. When blueberry mixture is cool, spoon it over the tofu mixture and refreigerate the pie for 2 hours before serving. Serves 8.