Patricia Greenburgs Dairy Free Tropical Banana Cream Pie Recipes

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TROPICAL CREAM PIE

This is a wonderful dessert for those watching their calories, carbs and fat grams. This is made with yogurt cheese in place of cream cheese. The prep time reflects a 24 hour period to drain the yogurt. This recipe is from Not Just Cheesecake!

Provided by PaulaG

Categories     Pie

Time P1DT12h30m

Yield 6-8 serving(s)

Number Of Ingredients 8



Tropical Cream Pie image

Steps:

  • The day before, place in yogurt in a strainer lined with cheesecloth or a yogurt strainer and place in the refrigerator; allowing to drain for 24 hours.
  • Making sure to reserve the liquid, drain the pineapple in a stainer, pressing against sides to remove liquid.
  • Soften the gelatin in 1/4 cup of the pineapple juice for 5 minutes; heat 1/2 cup of the remaining juice; add softened gelatin and stir to dissolve, cool slightly.
  • Sprinkle the banana with lemon juice and toss to coat; place the coconut in a dry skillet and over medium heat toast lightly.
  • Place the yogurt cheese in a medium-sized bowl, gently stir in sugar with a fork or wire whisk; gradually add the gelatin mixture and continue stirring until well blended.
  • Fold in the drained pineapple, bananas and toasted coconut.
  • Pour the mixture into a 9-inch prepared graham cracker crust, chill several hours or until set.

Nutrition Facts : Calories 335.6, Fat 10.7, SaturatedFat 2.6, Cholesterol 1.5, Sodium 293.1, Carbohydrate 54.7, Fiber 1.9, Sugar 40.5, Protein 7.7

1 (16 ounce) carton nonfat yogurt, no gelatin added
1 (20 ounce) can crushed pineapple, packed in own juice
1 tablespoon unflavored gelatin
1 medium banana, diced
1 tablespoon lemon juice
2 tablespoons powdered sugar
2 tablespoons flaked coconut, toasted
1 (9 inch) prepared graham cracker crusts (I use Graham-Cracker Crust (Microwave).)

PATRICIA GREENBURG'S DAIRY-FREE TROPICAL BANANA CREAM PIE

This recipe is untried by me, but it certainly sounds delicious and might be a great way to finally try baking with tofu! Prep time includes chilling time.

Provided by Lennie

Categories     Pie

Time 2h26m

Yield 8 serving(s)

Number Of Ingredients 7



Patricia Greenburg's Dairy-free Tropical Banana Cream Pie image

Steps:

  • Preheat oven to 350F degrees.
  • Bake the graham cracker crust for 6 minutes and set aside.
  • In a food processor, combine the tofu, soy cream cheese and sugar and puree until smooth.
  • Add the banana and continue to puree until fully combined.
  • Pour into the prepared piecrust and spread the dried pineapple and macadamia nuts evenly across the top of the pie.
  • Bake for 20 minutes.
  • Remove from the oven and cool completely.
  • Refrigerate for at least an hour, or overnight.
  • Wrapped, this pie will keep in the refrigerator for 5 days.

Nutrition Facts : Calories 271.5, Fat 12.4, SaturatedFat 2.4, Sodium 176.2, Carbohydrate 37.3, Fiber 1.6, Sugar 26.7, Protein 5.3

1 9-inch graham cracker crust, unbaked (your preferred recipe)
12 ounces organic firm tofu
4 ounces soy cream cheese
1/2 cup sugar
1 banana, preferably very ripe
1/4 cup coarsely chopped, dried pineapple ring
1/4 cup coarsely chopped macadamia nuts

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