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Ingredientes
- Crust:
- 1 box Enjoy Life® Lively Lemon cookies, crumbled into small pieces
- 1/4 cup plus 1 Tbsp. butter or Spectrum shortening
- 1/2 cup brown rice flour
- 2 Tbsp. tapioca flour
- Lemon Filling:
- 1 (.25 ounce) pkg. unflavored gelatin
- 1/2 cup lemon juice
- 1/4 cup water
- 2 tsp. grated lemon zest
- 1(12 oz.) pkg. SILKEN FIRM Tofu
- 1/4 cup plus 3 Tbsp. sugar
- 1 (10 oz) container frozen Cool Whip (contains casein)*
- 1 tsp lemon zest (optional)
Direcciones
- 1) To prepare crust, mix together crumbledcookies, brown rice flour and tapioca flour.
- 2) With a fork, cut in butter until mixed.
- 3) Lightly spray a 9" pie plate. Press crumbs into bottom and sides. Bake for 12 minutes to set the crust.
- 4) To prepare filling, combine gelatin, sugar, lemon juice and water in a medium saucepan. Stir over medium heat until dissolved,scraping sides if needed. Set aside to cool, about 5 minutes.
- 5) With a food processor, blender, or hand mixer, beat tofu for 1 minute or until almost smooth. Blend in gelatin mixture. Refrigerate 15 minutes. Mixture will thicken.
- 6) Break frozen whipped topping into pieces and add to the gelatin/tofu mixture.Process until smooth. Add lemon zest if desired.Spoon filling into the baked crust. Refrigerate 1 hour or until firm. Enjoy!Store any remaining piein refrigerator.
- *TIP Replace Cool Whip with Tru Whip, an all natural whipped topping withno hydrogenated oils (contains casein and soy).
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