Tofu Quick Lemon Cream Pie - cooking recipe

Ingredients

1 (10 ounce) package extra-firm silken tofu
1/2 cup fresh lemon juice
1 tablespoon lemon peel
1/2 cup sugar
1 large egg white
1 graham cracker pie crust
8 ounces frozen light whipped dessert topping

Preparation

Blenderize tofu, lemon juice and sugar.
Add lemon peel.
Fold in thawed whipped topping.
Brush graham cracker crust with slightly beaten egg white. Bake at 375 degrees F for 5 minutes.
Allow crust to cool.
Pour lemon filling into cooled pie crust. Chill.
When ready to serve, garnish with fresh berries or other fruits. Can also be frozen.