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Instant Lemon Tart

Vegetarian Times Issue: March 1, 2005   p.44

30 minutes or fewer

 

Want a dairy-free lemon pie in no time? Whip this up just before dinner, and by the time you’re ready for something sweet, the pie’s filling will be puddinglike.

Directions

  1. Put tofu, lemon extract, confectioners’ sugar, lemonade concentrate and lemon pudding mix in blender, and purée until smooth. For a stronger lemon taste, add more lemonade concentrate, up to 1 Tbs more.
  2. Pour mixture into prepared crust. Garnish with lemon zest and crumbled wafers, and refrigerate until ready to serve.

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ingredient list

Serves 6

  • 1 12-oz. pkg. silken soft tofu
  • 2 tsp. lemon extract, or to taste
  • 3 Tbs. confectioners’ sugar
  • 3 Tbs. frozen lemonade concentrate, or to taste
  • 1 pkg. instant lemon pudding mix
  • 1 8-inch premade graham cracker crust
  • Zest of 2 lemons for garnish
  • 6 lemon-flavored wafers, crumbled, for garnish

Nutritional Information

Per SERVING:

Calories 350
Protein 4g
Total fat 10g
Saturated fat 2g
Carbs 63g
Cholesterol mg
Sodium 620mg
Fiber g
Sugars 18g
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